Taramosalata

• servings: 12 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

120 gr fish roe (tarama. 4.2 oz) cured carp or cod roe

200 gr stale bread (with no crust. About ¾ of a cup , soaked with water removed)

80 ml fresh lemon juice (or the juice from two lemons)

300 ml extra virgin olive oil (Approximately 1.2 cups)

1 small size onion (or half a regular size onion)

2 tablespoons fresh dill (optional)

lemon zest

Directions

Soak the bread in plenty of water. Squeeze with your hands to remove most of the liquid. (You can place the bread in a kitchen towel, wrap and squeeze until all liquid is out).

Zest and extract the juice from two lemons.

Using a food processor, grate a small onion.

Add in the fish roe and the lemon juice and beat until creamy.

Add the bread, start beating, and gradually pour the olive oil. Pulse until the taramosalata is creamy, like mayonnaise.The longer you beat, the creamier it will get. Check the texture with a spoon and pulse to your liking.

Pour dip into a bowl, sprinkle lemon zest, and chopped dill if you like, and serve tapas style with bread, crackers, and olives.

Nutrition

• Calories: 279 kcal
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.01 g
• Cholesterol: 59 mg
• Sodium: 230 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 4 g