Greek taramosalata — the traditional dip with fish roe, olive oil and lemon

Taramosalata is the classic Greek meze made with taramá — salted fish roe — whipped with olive oil and lemon until creamy. It is served cold as part of the meze table.

Ingredients (6 servings)

• 150 g taramá (salted fish roe)
• 200 g stale white bread, crusts removed
• ½ small onion, very finely chopped (optional)
• 120–150 ml extra virgin olive oil
• Juice of 1 large lemon
• 2–3 tablespoons cold water
• Freshly ground black pepper, to taste
• To serve: black olives, tomato and cucumber slices, pita bread

Preparation

1. Soak the bread in cold water for about 10 minutes, then squeeze it very well by hand until no moisture remains.
2. Place the taramá, the squeezed bread and the onion in a blender; mix until you get a smooth paste.
3. Add the lemon juice and pepper. Then, with the blender running, pour in the olive oil slowly, in a thin stream, until the sauce thickens and becomes creamy.
4. If the sauce comes out too thick, thin it with 1–2 tablespoons of cold water. Taste and adjust the lemon to your liking.
5. Transfer to a bowl, cover and refrigerate for at least 1 hour so the flavors meld.
6. Serve cold, garnished with black olives, tomato and cucumber slices, a drizzle of olive oil on top and warm pita bread alongside.

Time and servings: 15 minutes of preparation + 1 hour of chilling in the refrigerator. 6 servings.

Note: Taramá is found in shops carrying Greek or Mediterranean products; choose the one with a natural pink color.