White Taramosalata

Taramosalata is a dip with a creamy and fluffy texture, along with the traditional lagana (bread) hold the primary role in our table of Clean Monday.
It is made from salted fish roe, usually cod. Mix with bread crumbs or mashed boiled potato, onion, olive oil and lemon.
Simple ingredients, very simple but super tasty result.
work: 15′ time: 15′ very easy:

Ingredients (8 servings)

  • 150 gr (5.3 oz) white roe
  • 1 onion
  • 1 juicy lemon
  • 400 gr (14.1 oz) stale bread
  • 100 gr (3.5 oz) vegetable oil
  • 100 gr (3.5 oz) olive oil
Grate the onion and put it in the bowl of a blender. Together you put the roe and the juice of half lemon. Add the other half near the end of the process.
Whisk the ingredients for 2'-3' to mix.
In a large bowl soak the stale bread. Remove the crust with a knife, and squeeze well with your hands to leave all the water. You weigh it juiced and must have 350-400 gr.
Put in blender.
Beat all ingredients thoroughly to homogenize the mixture.
Beating continually add the oil, whith a continuous flow like fine thread.
This helps make the taramosalata fluffy and velvety.
Taste and add flavor, if desired, the rest of the lemon juice.
Eaten with accompaniment of lagana, bread sticks, or toasted bread.