Taramosalata-Greek Fish Roe Dip
Taramosalata is the whipped dip with a base of fish roe (tarama) and either potatoes, bread, or a combination of either and nuts. My husband makes a mean taramosalata and this is his recipe.
- 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.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/