Classic Greek Taramosalata Spread
Prep time
Total time
A delicious, versatile and dairy-free spread, very popular especially during the Lent period!
Author: Marilena Leavitt
Recipe type: Dairy-free spread
Cuisine: Greek
Ingredients
- 1 cup water
- 4, 1”- thick slices, hearty, day old white bread, crust removed
- ¼ cup tarama (fish roe)
- ½ small onion, chopped (about ¼ cup)
- ¾ cup olive oil
- 3 TBSP. lemon juice
Instructions
- Remove the crusts from the bread and place in a small bowl filled with 1 cup of water. Soak the bread in the water for a few minutes and them squeeze dry.
- Put the bread, tarama and onion in a food processor or blender and thoroughly combine. With the motor running on medium speed, drizzle the olive oil in a slow, steady stream, to create an emulsion. Add the lemon juice and blend again. Taste and add more lemon if desired. Scrape into a bowl and refrigerate overnight to allow the flavors to develop. It can be made up to four days in advance.
- Serve with the traditional lagana flat bread or toasted pita bread triangles.
Notes
Taramasalata is found in every Greek household, especially during the period of Lent, as it is a great non-dairy alternative to those who are fasting. It is usually a part of a meze spread - many small dishes that are shared and passed around the table, often served with light white wine or iced ouzo.
In certain parts of Greece, they replace the bread, with two boiled potatoes (about 8oz. total in weight), and about ½ cup of the hot liquid they were cooked in. This version makes an even creamier and lighter spread!
In certain parts of Greece, they replace the bread, with two boiled potatoes (about 8oz. total in weight), and about ½ cup of the hot liquid they were cooked in. This version makes an even creamier and lighter spread!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/taramosalata/