Ingredients 400 gr stale wheat bread 120 gr fish roe (tarama) Juice of 2 lemons 1/2 onion 1 tbsp dill 400 gr corn oil 80 gr water Equipment Blender TAGS APPETIZERS DILL APPETIZERS LENTED FOOD CLEAN MONDAY GREEK Ingredients 400 gr stale wheat bread 120 gr fish roe (tarama) Juice of 2 lemons 1/2 onion 1 tbsp dill 400 gr corn oil 80 gr water Instructions Cut the stale bread into pieces and place it in a bowl. Cover with plenty of water and place a weight on top (such as a plate) to keep it fully submerged. Let soak for about 20 minutes, including the crust for extra flavor. Drain the bread very well, squeezing out all excess moisture by hand. Place the bread in the bowl of a mixer or food processor. Add the onion (cut into pieces) and the fish roe. Blend until completely smooth, with no visible pieces of bread or onion. Add the freshly squeezed lemon juice and blend again until well combined. With the mixer running, pour in the oil very slowly in a thin stream so the mixture emulsifies and becomes creamy. Gradually add water until the desired consistency is reached (neither too thick nor too runny). Mix in a little chopped dill if you like. Taste and adjust with more lemon for a sharper flavor. A drizzle of olive oil at the end adds extra aroma and taste. Serve taramosalata cold, spooned onto a plate. Drizzle with olive oil and garnish with dill or olives, if desired. Serve with fresh bread, barley rusks, or pita. Store in a glass container with a lid in the refrigerator for several days. Stir well before serving. Tips Too much moisture at the start will ruin the emulsion, while a little water at the end helps it become smooth. The longer you blend, the smoother the texture. Oil must be added very slowly in a thin stream while blending, otherwise the dip may separate. If the mixture is too runny, fix it with some breadcrumbs and a little oil, then blend again. Since fish roe is already salty, no extra salt is needed. Bread and oil balance the strong flavor. Use good-quality stale bread, 2–3 days old, with a dense crumb. Avoid fresh or very soft bread, which absorbs too much water. A gluten-free version can be made with boiled potato instead of bread, or simply with roe, oil, and lemon. TAGS APPETIZERS DILL APPETIZERS LENTED FOOD CLEAN MONDAY GREEK
