Half an Hour to Serving Perfect Taramosalata dip
Wishing to eat Taramosalata dip a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with useful procedures on producing a Taramosalata dip like a famous chef made.
We hope you got insight from reading it, now let's go back to taramosalata dip recipe. You can cook taramosalata dip using 6 ingredients and 4 steps. Here is how you do it.
To make an extraordinary Taramosalata dip, below are the components needed:
- Get 200 g of tarama (fish roe), preferably white.
- Use 350 g of white bread.
- You need 1 of grated onion.
- Take 2 of lemons.
- Provide of olive oil.
- Prepare of pepper.
After preparing the components, now you are ready to cook your tasty Taramosalata dip by following the procedures below:
- Remove the crust of the bread and soak in water. Once done, squeeze out the water as much as possible..
- In a blender, place the roe and the onion, the pepper, and the soaked bread. Blend well..
- While the blender is running, add the lemon juice and then the olive oil, poured in a slow stream..
- Taste the mixture and if necessary add more bread, olive oil, pepper or lemon to personal taste/preference..
This recipe is courtesy of David Lebovitz. Taramasalata is a creamy Greek dip featuring carp roe, or tarama. Instead of just plain fish roe they eat taramosalata (fish roe dip made with olive oil and bread), olives. A thick, creamy, sharp flavour Greek dip made fish roe, olive oil, bread and fresh lemon juice. The FT waxed lyrical about our taramasalata in a taste test it won.
Recipe : Taramosalata dip
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