Taramosalata (Caviar Dip)
Tarama, sometimes called the poor man’s caviar, is made from cod or carp roe. Resist the temptation to use extra-virgin olive oil in this dish because the strong flavor will interfere with the delicate flavor of the tarama.
Serves: 12Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 9 slices white bread
- 5 oz. carp roe caviar
- ½ cup chopped onion, peeled
- 1½ cups light olive oil, divided
- ¼ cup fresh lemon juice
- ¼ cup cold water
- Soak the bread in room-temperature water for 10 seconds and then squeeze the water out with your hands. Reserve the bread and discard the water.
- In a food processor, put the caviar and onion. Process for 2 minutes to combine. Add the bread and process for 2–3 minutes or until the mixture is smooth.
- With the processor running, slowly add ¾ cup oil (add it slowly so the mixture won’t split). Add lemon juice and cold water and process to combine.
- With the processor running, slowly add the remaining oil. Serve cold or at room temperature. Leftovers can be stored in a sealed container in the refrigerator for up to 4 weeks.