Greek fish roe dip
By: Eleni Saltas
Taramosalata is a classic Greek dip made of fish roe.
- 1 small shallot, finely diced
- 2 Tablespoons club soda, or more if needed
- 6 slices plain white bread, crusts removed
- ½ cup whole milk or water
- 3 ½ Tablespoons tarama fish roe (or more depending on how ‘fishy’ you want the dip)
- 2 Tablespoons Extra virgin olive oil, or more to taste
- Juice of one lemon, or more to taste
- Kalamata olives, to serve
Step by Step Instructions
Add the diced shallots and club soda to a food processor and blend until it becomes a consistency of a puree.
Remove the crusts from the bread and lightly soak in milk. Squeeze excess milk out from the bread. Add the bread to the food processor along with the tarama (fish roe), and half the olive oil and lemon juice.
While the food processor is running, slowly add the remaining olive oil and lemon juice and beat until the mixture becomes smooth. Check for taste and add more olive oil or lemon juice, or a dab of tarama to your liking. You can even drizzle in more club soda to lighten up the dish.
Transfer to a platter and serve with a side of Kalamata olives.