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Taramosalata
This is one of the great Greek dips that so often begin a meal in Greece, accompanied by ouzo

Ingredients:
1 large russet potato
5 ounces tarama
1/4 cup very finely minced onion
3/4 cup Greek olive oil
juice of 2 lemons

Directions:
1. Peel the potato and boil until tender. When cool enough to handle, force through a sieve. Reserve.
2. Immerse the tarama in lukewarm water and soak for 10 minutes.
3. Drain the tarama and place it in a large mixing bowl. Beat with an electric hand mixer until creamy. Beat in the reserved potato and the onion. Still beating, alternately add the olive oil in a fine stream and the lemon juice. Taste for seasoning and serve.

This is one of the great Greek dips that so often begin a meal in Greece, accompanied by ouzo; it comes directly from the ancient Greeks, by way of later Christians who served it as a meatless dish during Lent. It is made from tarama, or carp roe; the roe is whipped into a paste with some kind of starch (bread or potatoes or both), seasoned with lemon juice, and mounted with olive oil. It's on every Greek menu in America, but during the last decade has achieved crossover status in some Mediterranean, even New American restaurants. To make it at home, you must buy a refrigerated jar of tarama (usually 10 ounces). The roe will probably be a rich pink; this indicates that food coloring was used. If you can find a pale pink tarama, it's likely to taste better; we sell a very good one made by fantis. Serve with pita, olives, cucumber, scallions, and lemon wedges as a great party-opener. Good with ouzo or retsina. Serves 8 as an appetizer