Taramasalata

Ingredients

Instructions

1. 1

   Tear the stale bread into small pieces, place it in a bowl with the cold water, and soak for 1 minute until softened. Squeeze it very well in your hands so it is damp but not dripping; excess water will make the dip loose and dull the roe flavor.

2. 2

   Put the carp roe, squeezed bread, and finely grated onion into a food processor. Blend for 20-30 seconds until the mixture is smooth and begins to lighten in color.

3. 3

   With the motor running, add the lemon juice, then drizzle in the extra virgin olive oil very slowly in a thin stream. This gradual addition is the key technique: it emulsifies the roe and oil into a pale, creamy dip instead of a greasy one. Blend until fluffy and thick, about 1 minute.

4. 4

   Taste and adjust texture if needed: the finished taramasalata should be smooth, airy, and spreadable. If it is too thick, blend in 1-2 teaspoons of cold water; if too loose, chill briefly before serving.

5. 5

   Spoon into a serving bowl, swirl the top with the back of a spoon, and finish with a little extra virgin olive oil. Serve immediately with lemon wedges alongside.

Nutrition per serving

Notes

• •Use white carp roe tarama rather than bright dyed tarama for a more authentic flavor and natural pale pink-beige color.
• •Very finely grating the onion gives onion sweetness without leaving harsh crunchy bits in the dip.
• •For the best texture, make sure the bread is well squeezed and add the oil slowly.
• •Serve with warm pita, crusty bread, or raw vegetables such as cucumber and radish.

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