Taramasalata is a traditional spread of Greek cuisine. It’s a quite simple dip made from fish roe. The cooking time is about 20 minutes.
125 g fish roe (carp or cod)
250 g dried white bread (if you don’t like or don’t eat bread, you can replace it with the mashed potatoes)
250 g corn or olive oil (you can use both in halves)
juice of 2 lemons
1 medium onion
black olives and some fresh greens to serve with
Grate the onion while the bread is soaking in water. Squeeze the bread to remove the water and put it in a food processor together with grated onion, roe and juice of 1 lemon. Blend until the creamy consistency. Continue adding oil and the rest of the lemon juice to taste stopping occasionally to scrape the sides.
Plate, add black olives and sprinkle on some greens.
The colour of the dip depends on the kind of the fish roe. It could vary from white to cream and pale pink.
Cypriots often prefer to serve this dip with any kind of crisps.