Taramosalata

Ingredients

  •  8 slices of stale bread with no crust
  • 200gr of white salted fish roe from haddock (taramas)
  • 1/2 cup finally grated dry onion
  • 1 1/2 cups Extra Virgin Olive Oil
  • lemon juice from 1 medium lemon
  • a pinch of white pepper

 

Preparation

Add in a food processor the roe, the onion and 1/3 of the olive oil and turn on for a few seconds. 

Continue slowly and add the bread slowly. 

Then add the remaining olive oil slowly.

When all the olive oil has been mixed, add the lemon juice and pepper slowly. 

Add slowly the lemon juice to achieve the desired taste.

Put in a bowl and garnish with olives and 1 tablespoon olive oil.

It can be kept in a sealed jar in the fridge. 

Is delicious on bread. 

It goes well with grilled fish, sea food, green salads and Greek ouzo of course. 

 

100 g taramosalata yield approximately 450-500 calories (1 tablespoon fish roe salad represents about 120 calories).

 

It is extremely rich in phosphorus and potassium, contributing to the proper functioning of vision and heart.

However, it is also rich in sodium (salt) so it is advisable to limit its consumption by those with hypertension.