Taramasalata Dip

My husband introduced me to this dip a long time ago and my first impression was that I wanted more! So when we were in Greece last month, I had to have my fill of taramasalata! Don’t be put off by the ingredients or its color. An explosion of flavors marks this exquisite appetizer. Surprisingly simple to make and the result… a true Greek delicacy. This is perhaps the most popular of the Greek appetizer dips. Taramasalata is made from the roe of the carp fish. Most commonly the roe is a bright pink color. If you can find the “white” version, buy it. Although more expensive it is produced without food coloring. Roe is a rich source of vitamins A and D, very long-chain fatty acids, and zinc.

Makes 1 1/2 cups
5 oz tarama (fish roe)
1 cup crustless white bread cut in to cubes (use good Italian or French bread)
2 cloves garlic, minced
1/2 small onion, minced
4-5 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil

Soak the bread in a little water for a few minutes then squeeze dry. Put all ingredients, except the tarama, in to a food processor and blend well. Add the tarama and blend until well mixed in. Put in to serving dish and chill for at least 1 hour.

Serve with crusty bread chunks, pita points or Melba toast.

The Culinary Chase’s Note: Any leftover taramasalata may be used as a dressing for tossed salad. The pink dip in the middle of the dish is taramasalata. Caviar Mayonnaise! Delicious!