The commercial version of this creamy fish dip—a familiar sight in many Mediterranean refrigerators—is a pale shadow of the real thing. In Greece, the basis is tarama—the salted, pressed roe of the sole.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
How to Make It
- Roughly chop the bread and process or liquidize into crumbs. Alternatively, if the bread is very hard and stale, soak it in water and squeeze dry. Reserve.
- Process the roe with 2 tablespoons of the reserved bread crumbs. Add the garlic, purée to blend, and trickle in the oil, alternating with bread crumbs and the lemon juice diluted with its own volume of water, until the mixture is light and fluffy—it should not become grainy. Taste and add more lemon juice and salt, if needed.
- Serve swirled onto a shallow plate, topped with a single black olive and maybe an extra drizzle of oil, with pita bread or raw vegetables and Romaine lettuce leaves for scooping.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.