Fish Roe Spread ( Ταραμοσαλάτα)

Ingredients

• Fish roe 1000g
• 1 Onion
• 2 slices of bread
• Sunflower oil 300mL
• Lemon Juice 10mL
• Sparkling water 100mL

Method

1. Peel and finely dice the onion
2. Soak the bread in water, squeeze the water out and crumble the bread.
3. Place the fish roe in a mixing bowl with the lemon juice and start whisking it.
4. Gradually add the sunflower oil, and continue mixing.
5. Add the bread into the mix and continue whisking it.
6. Once all the ingredients were incorporated, start adding the sparkling water gradually, until the mix becomes light and smooth.
7. Mix the onion in the salad, and place it in the fridge for at least an hour.

Note: As the fish roe is usually salty, no additional salt is needed.

Fun Facts: Taramasalata (Ταραμοσαλάτα) originates from Greece. Iti s usually served as a meze, often with ouzo, as a spread on bread. The colour can vary from creamy beige to pink, depending on the type of roe used. Most taramasalata sold commercially is dyed pink, but high quality taramasalata is always beige in color.

In Greece, taramasalata is often served on Clean Monday (Καθαρά Δευτέρα), the first day of Great Lent, with onions and lemon.

A similar dip or spread, salată de icre (‘roe salad’ in Romanian) is also common in Romania and Bulgaria (known as хайвер, or haiver), and Israel (where it is known as ikra).