Ingredients
Units
Scale
- 2/3 cup breadcrumbs
- 5 tablespoons lemon juice
- 1 cup water
- 1/2 cup cod roe paste
- 2 1/2 cups vegetable oil
Instructions
- Mix the breadcrumbs with the water and lemon juice in a bowl. Let the mixture soak for at least 15 minutes to fully hydrate.
- After soaking, drain off any excess liquid and transfer the breadcrumbs to a food processor. Add the cod roe paste.
- Blend on the highest setting until the mixture is completely smooth.
- With the food processor running, slowly drizzle in the vegetable oil. Add it gradually to prevent the mixture from splitting. If too much oil is added at once, the texture may break.
- Once smooth and creamy, serve the taramasalata immediately or store it in an airtight container in the fridge for later.
Notes
- This recipe yields 800g (2lb).
- Its shelf life is 3 days.
- The quality of roe paste used is crucial to the success of the recipe.
- Different parts of Greece have different versions of taramasalata. Some are stronger in flavour, while others' have more texture.
- Be patient when adding the oil. You need to add it slowly, otherwise the mixture will split.
- Ensure that the breadcrumbs have properly soaked before proceeding with the recipe.
- If you have added all the oil but find the taste too dense, you can add little amounts of water at a time to lighten the strength of the dip.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Starter
- Method: Blitz
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 541
- Sodium: 2 mg
- Fat: 58.8 g
- Saturated Fat: 8.4 g
- Carbohydrates: 5.4 g
- Protein: 3.3 g