Taramosalata - Caviar Dip Greek Style
From despinap 15 years ago
- - to make
- Serves 20
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.
Ingredients
- 10 oz jar Krinos tarama; (carp roe caviar) shopping list
- 4 slices white bread shopping list
- 4 cups corn oil shopping list
- 1 cup lemon juice; (room temperature) shopping list
- 1/2 teaspoon onion powder shopping list
How to make it
- 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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