Taramasalata

Taramasalata is a creamy and flavorful Greek dip made primarily from fish roe, perfect for spreading on fresh bread or pita. This Kosher version is light and refreshing, making it an ideal appetizer for any gathering.

Ingredients

• Carp roe (or cod roe) - 100 grams
• Stale bread (crusts removed) - 50 grams
• Olive oil - 60 ml
• Lemon juice - 30 ml
• Onion (finely grated) - 1 small (about 20 grams)
• Salt - to taste
• Water - as needed (approximately 50 ml)

Steps

1. Soak the stale bread in water for about 5 minutes, then squeeze out the excess water and crumble it into a bowl.
2. In a mixing bowl, combine the crumbled bread, carp roe, finely grated onion, and lemon juice.
3. Using a hand blender or food processor, blend the mixture until smooth.
4. Slowly drizzle in the olive oil while continuing to blend until the mixture is creamy and well combined.
5. If the mixture is too thick, add a little water, one tablespoon at a time, until the desired consistency is reached.
6. Taste and adjust the seasoning with salt as needed.
7. Transfer the taramasalata to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 20 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.05 L

Health Benefits

• Rich in omega-3 fatty acids from fish roe, which supports heart health.
• Contains healthy fats from olive oil that can improve cholesterol levels.

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