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| Taramasalata |
| A delicious Greek dip for bread, crackers and vegetables Ingredients 1/4 cup carp roe [tarama]* 2 Tablespoons fresh lemon juice 2 slices good white bread, trimmed of crusts, soaked in cold water, and squeezed dry 1/2 cup extra virgin olive oil 1/4 cup safflower oil 1/4 teaspoon onion juice Method Blend carp roe, lemon juice, bread, and olive oil in an electric blender or in a food processor fitted with the metal chopping blade about 1 minute, scrape blender cup or work sides down with a rubber spatula, and blend again 1/2 minute. Add safflower oil and blend ½ minute. Stir in onion juice. Serve at room temperature. *tarama is pale orange carp roe. Greek and Middle Eastern grocery stores sell it. If it is unavailable, user red or whitefish caviar. |