Taramosalata is a classic Greek dip made by blending salted fish roe (tarama) with soaked bread, onion, lemon juice and olive oil into a smooth spread. The long resting time lets the salty roe flavour settle and balance with the bread and olive oil.
Soak the stale bread crumb in water for 15 minutes, then squeeze out the water thoroughly.
Mix the fish roe and the soaked bread together in a bowl.
Add the grated onion and lemon juice and blend or mix thoroughly.
Keep whisking while adding the olive oil little by little; the texture should turn soft and smooth.
Cover the dip and rest it in the fridge for at least 90 minutes; this resting time lets the flavours settle.
If you do not squeeze the bread thoroughly, the dip turns watery and loses its texture. Add the olive oil slowly rather than all at once, or the mixture can split. Allergens: contains wheat (gluten), fish (roe).
If the roe tastes too salty, add a bit more bread to soften the flavour; this also gives the dip a thicker consistency.
Admin DadaGastro · verified in test kitchenZeytinyağını çok hızlı ekledim ve ezme birden ayrıştı, yağ üstte topluca kaldı. Tekrar blenderden geçirip toparladım ama kıvam ilk seferindeki kadar pürüzsüz olmadı, biraz taneli kaldı.
Haklısınız, zeytinyağını gerçekten ince bir sızıntı halinde eklemek gerekiyor; hızlı döktüğünüzde emülsiyon bozuluyor. Toparlamak için soğuk bir kaşık su eklemek de işe yarayabilir.
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