Taramosalata
- 4 slices white bread
- Water
- 3 1/2 oz tarama (salted fish roe) (available in gourmet food stores or Greek grocery stores)
- 1/2 small yellow onion
- 1/4 cup lemon juice
- 1 cup olive oil
Taramosalata
Demonstrated by: Charmaine and Mano Leondidis.
Featured in Greek Festival on May 1, 2005.
Ingredients:
Directions:
- Trim crusts from the bread slices.
- Moisten the bread with water then squeeze out excess water.
- Place bread, tarama, onion, and lemon juice in a blender; blend until well combined.
- Set blender on low speed, remove the feeder cap and slowly add the olive oil in a steady stream.
- Refrigerate for at least one hour.
- Serve with bread, or as a dip with artichoke leaves, or as an accompaniment to Greek meals.
Makes about 2 cups.
