Greek Taramasalata

A smooth, dense emulsion that holds perfectly on a spoon. The briny flavor is balanced by lemon acidity, with no greasy mouthfeel.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 736
• Protein: 14 g
• Carbs: 24 g
• Fat: 65 g

Ingredients

• 150 g White bread ( crumb only, crust removed )
• 300 ml Mineral water ( for soaking )
• 0.5 piece Onion ( very finely minced )
• 200 ml Sunflower oil
• 50 ml Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 150 g Smoked cod roe ( membrane removed )

Instructions

1. Soaking the bread

   Submerge the white bread crumb in mineral water. It must be completely soaked to soften the fibers.

2. Squeezing

   Squeeze the crumb firmly between your palms. Not a drop of water should remain; the crumb must form a compact paste.

3. Aromatic base

   Blend the onion very finely until it becomes a puree. Add the cod roe and squeezed bread, then blend until smooth.

4. Emulsifying

   Pour the sunflower oil in a steady stream while blending, like a mayonnaise. The mixture should whiten and rise. Finish with olive oil and lemon juice to tighten the emulsion.

Chef's tips

• Do not use breadcrumbs; only fresh bread crumb provides this creaminess.
• If the emulsion breaks, add a few drops of lemon juice and whisk vigorously.
• The tarama must be smooth: if you see grains, blend longer.

Storage

Keep for 3 days in the refrigerator in an airtight container. Do not freeze.