Taramosalata is usually served as part of a meze platter with lots of pita bread or traditional Cretan barley rusks. The homemade version cannot compare to any store-bought version, noticeable differences are colour and thickness.
The store-bought version is a bright pink colour which is a clear indication of added food colourings and thickeners. The home-made version is much lighter in colour, almost pale pink and is much lighter in texture.
This dip is found in every Greek restaurant and extremely popular during the Greek Orthodox lent period. Adding this dip to your table of appetizers will guarantee smiles.
100 grams of fish roe
300 grams of breadcrumbs
1 cup of olive oil
3 lemons (juice of lemons)
½ cup of warm water
1 large onion (finely grated)
3 garlic cloves (finely grated)
- Finely grate onion, garlic and set aside.
- Add fish roe to the mixer bowl and add the onion and the garlic to the mixture.
- Mix on low-speed, combining the ingredients by adding warm water.
- Add half of the breadcrumbs, half of the olive oil and half of the lemon juice during the mixing process, mixing on medium speed.
- Stop the mixing process, scrape sides of the bowl into the mixture, by adding the rest of the breadcrumbs, olive oil and lemon juice.
- Continue the mixing process on high speed until mixture firms up.
- Just before the completion, add an additional 2 tablespoons of lemon juice.
- Place dip mixture in a bowl and add an olive in the middle (for decoration).
Adding 2 tablespoons of lemon juice at the end of the mixing process will ensure against dip mixture splitting.