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Taramosalata

Ingredients

  • 50 g of tarama half a tin of “beach gold” brand - the other half will freeze well
  • 2 small white onions
  • 1 round loaf of stale sourdough bread it must be have been left to dry on a kitchen bench under a towel - not in the fridge
  • 150 ml fresh lemon juice
  • 150 ml EVOO

Instructions

  1. Place the tarama into the bowl of the food processor.
  2. Grate the two small onions into a bowl.
  3. Add the grated onions to the tarama in the bowl of the food processor. Blend.
  4. Take the stale loaf of bread (it must be have been left to dry on a kitchen bench under a towel - not in the fridge). Soak the bread in a large bowl of water.
  5. Break off pieces of the bread and carefully remove all of the crusts.
  6. Squeeze all of the water out of the pieces of bread - make sure as much of the water is removed as you possibly can.
  7. Start the food processor running and add each piece of the bread as you go, after the crusts and water has been removed.
  8. Take your cup (or bottle of good Greek olive oil) and gradually add a little bit at a time to the bowl of the food processor, while the motor is running.
  9. Take your cup of lemon juice and gradually add a little bit at a time to the bowl of the food processor, while the motor is running. You should alternate pouring in the olive oil with the lemon juice.
  10. Stop the motor of the food processor, take a spoon of the taramosalata and check the balance of the oil and lemon. If it needs more of either oil, or lemon, or both - adjust by adding to the bowl of the food processor. When ready, place the finished taramosalata in a bowl and drizzle with olive oil. You may also like to decorate with capers and chopped parsley.