Traditionally this is one of the dips that we eat on Clean Monday, but it is eaten all year round especially by me. :0 If you have travelled to Greece and have eaten at one of the lovely fish tavern you surely must have tried Fish Roe Dip otherwise known as Taramosalata, and it so happens that it is usually one of the first dips on the Menu under Appetisers.
I was able to find Fish Roe Paste in a lovely greek deli the other day, and this was really a lovely surprise for me. The owner of the store was so kind, as we have been shopping there every since we moved to the Netherlands. He doesn’t have a wide variety of products but the few that he has are fantastic, and he was so sweet that he actually gave me the paste as a gift. 🙂
So, I mentioned earlier that I love this dip, let me tell you the first thing I do after saying my hellos to family and friends (and don’t laugh hehehe) I hit the supermarket to pick up Taramosalata and a few other things that I can’t find here. 🙂 Then off to my favorite greek bakery and buy some warm fresh baked bread that was just taken out of the oven…:) run back to where ever I am staying and enjoy dip and bread with a lovely glass of white wine. 🙂
1 cup of Olive Oil
1/2 cup of Vegetable Oil
3 tablespoons of Fish Roe (Taramas)
5 pieces of Rye Bread Slices (soaked in water)
1/2 cup of Lemon Juice
Vegetable and Olive Oil.
This is what Fish Roe Paste looks like before preparation.
I prefer using a darker bread than the usual white bread for the dip. In a bowl add enough water to cover the bread.
Fresh Lemon Juice.
Squeeze excess water out of bread and add into a food processor.
Add 3 tablespoons of the Fish Roe Paste into the processor.
Continue by adding the lemon juice.
Beat mix for about 5 minutes.
Then the final step is to add the oil and continue to beat until all is nicely combined.
It really is a very simple dip to make and very deliciously tasty too. 🙂
Kali Orexi!!! 🙂