Recipe

Taramosalata - Caviar Dip Greek Style Recipe

Add Step-by-Step Photos	Despinap / All my dishes 9 months, 1 week ago Taramas is a Greek and Turkish meze. It is traditionally made from the salted and cured roe of the cod or the carp. The roe is mixed with bread and lemon juice and olive oil. Prep:30m Servings:20	Despinap
	greek caviar taramosalata

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Ingredients

10 oz jar Krinos tarama; (carp roe caviar)

4 slices white bread

4 cups corn oil

1 cup lemon juice; (room temperature)

1/2 teaspoon onion powder

Directions

Place tarama in a bowl and work with a hand blender until smooth, for about 30 seconds.

Transfer tarama to a separate mixer bowl and set aside.

Again with hand blender in original bowl, combine the 4 slices of bread with 1/2 cup of the corn oil and 2 tablespoons of the lemon juice until smooth.

Transfer the bread mixture to a mixer bowl as well.

With the mixer set to high, add the remaining lemon juice and corn oil to tarama very slowly and alternating.

Continue mixing until the mixture is smooth.

This should take about 10-15 minutes.

Sprinkle in the onion powder and process several more times with the hand blender until very creamy.

Refrigerate until chilled and serve with crusty bread.

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