Name: Taramasalata Dip
Prep time: 15 min
Total time: 15 min
Ingredients: 2 x 100g tins of Tarama (fish roe)*; 1 x Loaf of White Sourdough Bread (About 600gr); 1/2 of a Small Brown Onion (roughly chopped); 750ml Vegetable Oil; 15 x Ice Cubes; 2-3 Lemons juiced and strained (depending on size and juiciness); 1 x tsp of Salt; 2 x tsps of Black Pepper; Pinch of Dried Oregano to garnish

This delicious Greek dip is always on offer at Helen's house. It takes me back to Summers in the Greek Islands, surrounded by friends, Rosé and mezedes. It is super easy to make and is always a crowd pleaser. Easy to prepare ahead, and looks great on a table with colourful vegetables and pita bread as an accompaniment.

Yield: 1 large bowl - plenty for sharing!

Author: Nicole O'Neil and Helen Petrohilos

Taramasalata Dip

This delicious Greek dip is easy to prepare and is bound to be a success time after time! It's always delicious served with pita crisps, vegetables and a pre dinner drink!

Prep time: 15 MinTotal time: 15 Min

Ingredients

2 x 100g tins of Tarama (fish roe)*
1 x Loaf of White Sourdough Bread (About 600gr)
1/2 of a Small Brown Onion (roughly chopped)
750ml Vegetable Oil
15 x Ice Cubes
2-3 Lemons juiced and strained (depending on size and juiciness)
1 x tsp of Salt
2 x tsps of Black Pepper
Pinch of Dried Oregano to garnish

Instructions

Remove crust from the bread and discard.
Cut bread into cubes and soak in a bowl of cold water. Squeeze bread to dry and place aside.
Place the roughly chopped onion and the 2 x tins of Tarama into a food processor and blend until combined. Using a spatula, scrap down the sides to ensure it is fully incorporated.
Add the bread to the mixture and blend until well combined, scraping down the sides as needed.
While the food processor is running add alternatively the vegetable oil and the ice cubes a little at a time and continuously blend until thoroughly combined and the ice cubes have broken down. Scrape down the sides along the way. It is important that the vegetable oil is added as a trickle so that it is incorporated into the mixture. This step should not be rushed.
At this stage the colour of the mixture should lighten. The food processor should be continuously blending. Add the strained lemon juice and salt and pepper to taste. Continue to scrape down the sides to ensure the dip is well blended and smooth.
Pour into a serving bowl, and garnish with some dried oregano.
Serve with warmed pita bread, pita crisps or some vegetables.

Notes

Tarama Tins may be purchased from good delicatessens. In Australia, I like to use Australian Caviar Tarama - (Australian Sea Mullet Roe) that are available in 100gr tins.