Greek fish roe dip. This creamy, mayonnaise-like dip is made from tarama, cod, or mullet roe which is salted like caviar (which is sturgeon roe), but is much less expensive. Tarama is pink, and sold in seven- or eight-ounce jars in specialty stores and sometimes supermarkets. (Some stores also sell pre-made tarmasalata; make sure you buy roe only.) Salmon roe may be substituted.
- Contributed by Catsrecipes Y-Group
- Source: How to Cook Everything by Mark Bittman
- Time: 15 minutes
- Makes at least 6 servings
- 1 tbsp chopped onion
- 1 tsp chopped garlic
- 1 (7- or 8-ounce) jar tarama
- 2 tbsp freshly squeezed lemon juice, plus a little more for garnish
- 1 cup extra-virgin olive oil
- 8 oz good white bread, preferably stale
- 1 tbsp water, plus more if necessary (optional)
- minced fresh parsley leaves for garnish
- Combine the onion, garlic, tarama, and lemon juice in the container of a food processor or blender.
- With the machine running, add olive oil through the feed tube or top, just as you would in making basic mayonnaise.
- When the mixture is thick and all the oil is added, turn off the machine.
- Trim the crusts from the bread and soak it in cold water for about 1 minute, until soggy.
- Squeeze the water from the bread and, with the machine running, add the bread, a bit at time, to the olive oil mixture.
- When all the bread is added, the mixture should be creamy and fairly light; if it seems too stiff, add water, 1 t at a time.
- Refrigerate for up to a day before serving.
- Garnish with lemon juice and parsley and serve with vegetables, pita, or crackers.