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Greece Recipes: Taramasalata

Serves 4 Cold Fish Seafood Dip Hors d'oeuvre Starters Accompaniment Eggless Greece Europe Mediterranean

  • 175g/6oz Sliced White Bread, crusts removed
  • 150ml/5fl.oz. Milk
  • 75g/3oz Smoked Cod or Grey Mullet Roe
  • 4 tbsp Olive Oil
  • 1 Small Onion, grated
  • 4 tbsp Lemon Juice
  • 2 Garlic Cloves, crushed
  • Black Olives to serve
  • Lemon Wedges to Serve
  • Pitta Bread to serve

1. Crumble the beard into a mixing bowl, add the milk and leave to soak for 10 minutes.

2. Meanwhile, remove the skin from the roes.

3. Place the roe and soaked bread mixture into a food processor or blender and process for a few seconds.

4. Add the lemon juice, onions and garlic to the blender and continue to process but do not over-blend as the mixture should be firm.

5. Transfer to a bowl, cover and leave for a few hours to allow the flavours to develop.

6. To serve - transfer to a serving bowl, garnish with olives and serve as a starter or dip with lemon wedges and pitta bread.

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