You should aim to find the white roe for the taramosalata, but it is so difficult to get them in Cyprus. Whenever in Greece I bring some. This particular recipe can be executed with either types of roe, white or pink, without the need to adjust the recipe. Through the years I have been making the taramasalata by adding some stale white bread. Not anymore, just oil whisked in high speed for almost mayonnaise texture results. I have also stopped using olive oil as it’s heavier and bolder in taste; instead I use either canola oil or rapeseed oil that are much lighter.
Taramosalata
Ingredients
- 250 grs tarama roe
- ½ Red Onion , grated
- 750-800 ml Seed Oil , like Canola or Rapeseed
- 1 Lemon Zest
- 80 ml Lemon juice
Instructions
- Use a high-speed food processor or blender with the metal blade attached. Add the Tarama roe, the lemon juice and zest and the graded onion and blend.
- Slowly pour in the oil in the same way that you would add it in a mayonnaise recipe process, until you reach a nice light mousse texture. Press Link for Video
- Refrigerate for minimum 3 hours for the flavours to come together and to have a smoother/lighter taste of the onion.
- Serve next to slices of bread!
