Taramasalata is a Greek dip 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.
Ingredients:7 ounces (200 grams) Tarama 2 slices Italian bread approximately 3 inches (7.5 cm) thick with crust removed 1 medium boiled potato, peeled 4 scallions, the white part with some of the green part attached, finely chopped 1/2 cup olive oil Juice from 2 lemons or approximately 1/3 cup of lemon juice.
Directions:1. Soak the bread in water and squeeze out excess water. 2. Combine the tarama, bread, potatoes, and scallions in a food processor. Pulse until well combined. Continue pulsing as you slowly add the olive oil and lemon juice. The result should be a creamy spread. 3. Serve chilled and accompanied with bread and strimmed scallions.
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