Greek cuisine · Salads & Mezze

Taramosalata

Carp roe is whipped with soaked white bread, olive oil, and lemon into an airy pink cream.

Ingredients · for 4 servings

• 100 g tarama (jarred carp roe)
• 150 g day-old white bread
• 150 ml olive oil
• 2 lemons
• 1/2 onion
• 8 black olives
• Pepper

Instructions

1. Remove the crust from the bread, soak in cold water, and after 2 min. squeeze it out firmly until only damp, not wet.
2. Finely grate the half onion and put the juice along with the pulp into a tall bowl with the tarama.
3. Add the bread and the juice of one lemon, then blend everything with an immersion blender for 1 min. into a smooth, pale mixture.
4. Pour in the olive oil in a thin stream while blending constantly – as with mayonnaise – until the cream is thick and airy.
5. Season with the juice of the second lemon and pepper; it usually needs no salt, since the roe itself is salty.
6. Chill for at least 1 hour and serve drizzled with a touch of olive oil and topped with the black olives.