Most often, we enjoy taramosalata when we fast, especially on “Clean Monday”, which is the beginning of a 40day fast, before Easter Day.
It is named “Clean Monday”, because orthodox Christians are presumed to be “cleaned” spiritually and physically in this way.
On this day, tradition has it that families and friends go out to the countryside to fly a kite, taking with them taramosalata, lagana (a kind of flatbread that is not really kneaded), octopus, shrimp, dolmadakia and other customary dishes for a great picnic.
White taramas (fish roe) stands out for it’s wonderful refined taste.
We always choose to buy white taramas.
There is also red taramas which is less expensive, but lacks taste and depth of flavour.
The perfect texture is accomplished by gradually adding a little oil at a time.
Lemon juice adds acidity and you really don’t need anything more for this super creamy dip.
The secret to the extra taste in our recipe is hiding in the sweetness of the caramelised onions.
TARAMOSALATA (GREEK FISH ROE DIP)
- 75 gr white taramas (fish roe)
- 140 gr onion, finely chopped
- 30 ml lemon juice
- 215 ml sunflower oil
- 65 ml extra virgin olive oil
- 50 ml cold water
- Get a pan on medium-low heat and add half the olive oil.
- Add 100gr. of onion and caramelise for approximately 15-20 minutes.
- Remove pan from the heat and transfer the caramelised onion to a plate.
- Let it cool down completely.
- Add white taramas, two kinds of onion and lemon juice in a blender.
- Blend until smooth.
- Mix olive oil and sunflower oil into a jug.
- Pour them slowly into the mixture, in steady stream, until dip has thickened.
- From time to time, stop the blender and, with the aid of a spatula, press down any quantity of mixture that has remained on the sides of the blender.
- Keep the sides of the blender clean.
- Add cold water and blend again until smooth.
- Add more water or lemon juice, according to your preference.
- Serve on slices of toasted bread or rusks.