Taramosalata (fish roe caviar)
Taramosalata is a rich and salty dip, but the ingredients, as with most Greek foods, are healthy. Fish roe is an excellent source of Omega-3 fatty acids and protein; olive oil as we all know is an excellent source of the good monounsaturated fats and antioxidants and lemon juice also rich in vitamin C, an antioxidant.
100gr. tarama (fish roe – avoid the pink colored kind, it should be light beige)
300gr. stale wheat bread without the crust
2 cups of olive oil
1 onion, grated
juice from 1 ½ lemon
Remove crusts from bread and soak it briefly in a bowl of water. Squeeze out excess water and set aside. Add tarama and onion to blender and mix until well blended. Tear the bread into pieces and add to blender. Mix until combined. With machine running, add the lemon juice a bit at a time and blend until smooth and creamy. At the end, add the olive oil little by little into the mixture forming a paste.
Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of chilled ouzo!
Instead of bread you can also use mashed potatoes. In that case, boil the potatoes with the skin for about 20 minutes, starting with cold water and peel them when they have cooled off.
You can find carp roe caviar or tarama in jars at most Greek or Middle Eastern markets.