I can eat Taramasalata by the spoonsful. I love the stuff.
When I was researching ways to make authentic Taramasalata, I was amazed at the variations on offer. Add onions, don’t add onions; add garlic, don’t add garlic; use potatoes instead of bread; the consistency should be light and fluffy; or it should be similar to mayonnaise. I soon discovered the one constant is personal choice when making Taramasalata.
When I spoke with a Greek colleague, he laughingly said his family buys from the supermarket (no-one makes their own anymore) but he did recall that as a youngster his Grandmother kept the recipe simple.
Simple it is then, with 4 ingredients - tarama (fish roe), white bread, olive oil and lemon juice.
He also mentioned traditional Taramasalata is made from cod or carp roe and is beige in colour, with the pink colouring being added in mass produced versions to make the spread more aesthetic to the eye and trick the palate.
Unfortunately I was unable to find tarama at the fish markets or in any of the gourmet food stores I normally would go to for help. Not to be deterred, I opted to make my Taramasalata with lumpfish roe. It IS of a lesser quality but as a first time offering, it still tasted as delicious to store bought taramasalata. My version of this popular dip had a slightly tangy, salty flavour and was extremely light and fluffy in texture.
Ingredients 50g Lumpfish Roe
200g (10 Slices) Fresh White Bread
150ml Virgin Olive Oil
80ml Lemon Juice
Four key ingredients is all you need to make Taramasalata Dip.
Remove the crust from the bread.
Soak the bread in a shallow dish of water for 10 minutes.
Cut the crusts off the bread then soak in water for 10 minutes.
Squeeze the water from the bread.
Squeeze water from the bread - it should resemble dough.
In a food processor add the soaked bread, the tarama and blend for a couple of minutes.
Blend the soaked bread and fish roe until combined then slowly add the oil and lemon juice.
Slowly add the oil and lemon juice to the tarama mixture (2 tablespoons to 1) until the ingredients are used up.
Taramasalata should be light, creamy and fluffy in texture. Spoon into a bowl for serving and refrigerate until required.
Spoon the Taramasalata Dip into a serving bowl and plate up with some olives, stuffed peppers and crackers.
Taramasala can be served as a dip with Crackers, Bread Crostinis, Polenta Bites, or fresh vegetable crudités.
There are countless ways of adding a little zest to family favourites, for example, on a meze or antipasto platter with Crumbed Olives, or on the side with Eggplant Chips or perhaps try it as a sauce with Salt & Pepper Calamari or spread lavishly over Crumpets sprinkled with freshly ground black pepper. Or simply eat it by the spoonful as I do!
Thanks for your comment - all feedback is good feedback. The great thing I love about my own and other people's culture is how we can best share with others what we love and have experienced. (I'm from an Italian mum and Austrian/Slovenian/Croatian father) and I wouldn't trade anything in the world for the foods I've grown up with and am equally as excited to share with people.
Alas, being Australian born and bred, I've also experienced the anglicisation of many foods. I'm sure you've experienced the same - as in this case !
I never purport to be an expert but most importantly write to share my love for food. BUT, if you happen to be Sydney based I would LOVE to know where I can buy authentic Tarama.