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Tarama (Roe) Salad / Taramosalata

This is a popular appetizer in Greece and it is served quite often during the Lent season with toasted pita bread.



1/2 jar (4oz.) Tarama or Mullet Roe 1/4 cup water
1/2 loaf stale white bread juice of 1 lemon
1 tsp. very fine minced onion (optional) 1/2 cup olive oil

Soak the stale bread thoroughly and squeeze out the excess water. Pick out the white pieces to make about 11/2 to 2 cups and discard the crust.

Put the Tarama in a bowl and crush the little eggs with the back of a spoon. Slowly mix in the water and add the pieces of bread while continuously crushing and mixing. Alternately add small amounts of oil and lemon, mixing until it has all been incorporated and stir in the onion. The Taramosalata should be smooth and salmon pink in color.

Susie’s Note: You can use your mixer for this instead of using a spoon. Some people also prefer to use fresh boiled potatoes that have been mashed instead of the bread. Try it both ways and see what you like.


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