Ingredients
Units
Scale
- 70g (2oz) breadcrumbs
- 70ml (2fl oz) lemon juice
- 250ml (1 cup) water
- 120g (4oz) cod roe paste
- 600ml (1pt) vegetable oil
Instructions
- Weigh out breadcrumbs and mix with the water and lemon juice.
- After it has soaked for at least fifteen minutes, drain, then place it inside the food processor with the cod roe paste.
- Blitz on the highest speed until it entirely smooth.
- Very slowly start adding the oil. If you put in too much oil at once the mixture will split.
- Serve immediately or store 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