Recipe Database
Taramosalata Fish Roe Dip
Taramosalata Fish Roe Dip
Serves: 4 cups

10 oz Jar of Tarama-fish roe
1 lg Onion grated
2 c Olive Oil
1 Loaf of white bread
1 lg Egg beaten
6 Lemons juiced

Place Tarama in mixing bowl-add grated onion. Remove crusts from bread. In separate bowl, soak bread in olive oil-mash with fork until crumbly. Slowly add to tarama mixture. beating continuously. Add egg and lemon juice to blender - blend at medium speed until mixture is smooth and creamy. Place in serving bowl and chill. Garnish with ring of parsley and black olives. Serve with Pita or slices of cucumbers.

Prepared at the Atlanta Greek Festival 2006 by chef Lia, and chef Faye Koulouris