Recipe for Taramosalata – Greek Lenten Fish Roe Salad
- 6 -7 slices of stale bread with no crust
- 7 ounces of salted fish roe
- 2 tablespoons of grated onion
- 1 1/2 cups EVOO or corn oil
- 1/3 cup lemon juice
In a food processor, add the Roe, onion and 1/3 of the oil and turn on for a few seconds. Continue to slowly add the bread a little at a time on low. Once the bread, add the rest of the oil slowly. Once all the oil has been mixed in, add the lemon juice slowly. The lemon juice is a matter of taste, add it slowly to achieve the desired flavor. Put in a bowl and garnish with olives and scallions.
This post was written by Tanya Stamoulis