Taramasalata with Pita Chips Recipe
Taramosalata is a traditional Greek dip made with fish roe, bread, olive oil, and lemon juice. It offers a creamy and tangy flavour that pairs perfectly with warm pita bread or fresh vegetables.
Ingredients
- Tarama (Fish Roe): 150 grams
- Bread: 2-3 slices of stale white bread (approximately 100 grams)
- Lemon Juice: 3 tablespoons (adjust to taste)
- Olive Oil: ½ cup (120 ml) extra virgin olive oil (adjust to desired consistency)
- Garlic: 2-3 cloves, minced or grated
- Water: ¼ cup (60 ml)
- White Onion: 1 small onion, finely chopped
- Salt: ½ teaspoon (adjust to taste)
- Pepper: ¼ teaspoon (adjust to taste)
Instructions
- Soak the stale white bread slices in water for a few minutes until they become soft. Squeeze out excess water and set the bread aside.
- In a bowl, place the fish roe (tarama).
- In a food processor or blender, add the soaked bread, minced garlic, chopped onion, lemon juice, and water. Blend until you achieve a smooth mixture.
- Add the blended mixture to the bowl of fish roe (tarama) and gently fold and mix until well combined.
- Slowly drizzle the extra virgin olive oil into the taramosalata mixture while continuously whisking or stirring.
- Taste the taramosalata and season with salt and pepper to your preference. Adjust the seasoning accordingly.
- Transfer the prepared taramosalata to a serving dish or container, cover, and refrigerate for at least 1-2 hours to allow the flavours to meld together.
- When ready to serve, garnish with a drizzle of olive oil, thinly sliced red onions, and Kalamata olives.
- Serve chilled with warm pita bread, fresh vegetables, or as a spread on sandwiches or wraps.