Taramosalata ranks high as far as Greek dishes are concerned. If you google Taramosalata you get 47,300 results. It does better than moussaka (30,600 results) or tzatziki (8,280 results), but not as high as greek salad (54,900 results).
Drilling down on the varieties, you get 18,300 results for the taramosalata recipes using potatoes and 27,600 results for recipes using bread.
The one I’m going to present here is intense using more tarama (carp roe) than bread. If it is too salty for your taste you can add more bread.
Depending on the type of roe used, it’s colour can vary from light beige to pale pink. Try to avoid the bright pink coloured fish roe, as it is usually of lower quality and artificially dyed.
- 100 g white tarama (carp roe or cod roe)
- 90 g white sourdough bread, crusts removed, soaked in water and squeezed- 1 or 2 days old bread works better for this recipe
- 60 g lemon juice (approximately the juice of two lemons)
- 190-200 g extra virgin olive oil
Place the fish roe (tarama) with the lemon juice in a mini food processor and blend until smooth.
Add the squeezed bread and blend until combined.
Add two tablespoons of the olive oil and blend. Repeat until all the olive oil is used and absorbed.
If the taramosalata is too sour, because of the lemon, add a little more olive oil and blend.
You can keep it in the refrigerator, well covered for 3-4 days.