Taramosalata-Greek Fish Roe Dip
Taramosalata, one of the classic Greek dips, is made with fish roe, typically either from cod or carp, and a base of either potatoes, bread, almonds or walnuts, or a combination of them in varying quantities. It is extraordinarily nutritious. To find some of the Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 2 medium potatoes about half a pound total
- 2 heaping tablespoons of tarama fish roe, preferably white*
- Juice of 2 lemons
- 2 cups extra virgin Greek olive oil or more if necessary (see note)
- ½ cup snipped dill
- 1 tablespoon pink peppercorns
- Peel, wash and cube the potatoes. Bring to a boil in unsalted water and simmer until cooked.
- Remove the potatoes from the water with a slotted spoon and transfer immediately to the bowl of a food processor. Reserve the hot boiling liquid.
- Add the tarama and lemon juice. Pulse on and off continuously until the mixture is pureed. Then, add ½ a cup of the hot boiling liquid and pulse a few more times.
- Then, pulsing all the while, add the olive oil, slowly drizzling it into the mixture, for about 4 minutes total.
- If the mixture is loose, add a few more drops of the hot boiling water, and pulse on and off again.
- Note: If the taramosalata is too sour because of the lemon juice, add more olive oil.