Made with pink or white tarama, combined with bread or potato, taramasalata is always part of the traditional feast on Ash Monday. I have to admit it! This savory dip is my soft spot. And this is how I make it, all year round.
(makes about 3 cups of taramasalata
- 150 gr Icelandic white tarama (fish roe)
- ½ loaf of white bread (the crust removed)
- 1 big lemon, juice and zest
- ½ onion, finely chopped
- 300 ml corn oil and a little extra if needed
- 3 – 4 tbsp. olive oil (choose a high quality aromatic extra virgin olive oil)
Soak bread in water and then squeeze it with your hands to remove excess moisture.
Put the tarama in a blender and whisk at high speed for 3-4 minutes.
Open the lid and slowly add the lemon juice.
Whisk for an extra 4-5 minutes.
Add the onion, drained, and keep beating for 1-2 more minutes. (The taramasalata starts turning pink because of the onion.)
With the blender still running, start adding bread little by little.
When all bread is blended in stop the motor. Using a spatula thoroughly scrape the walls and lid, to ensure all ingredients are well combined in the mixture.
Turn the blender on again and start adding the corn oil, going at a steady stream, until you achieve an even and velvety mix. (If you feel that the taramasalata doesn’t take more oil, stop beating and mix well with a spatula, leaving a small cavity in the middle.)
Try a taste and resume beating, adding the rest of the oil until you get the desired effect. Adjust with oil or lemon if needed.
For a milder, less fishy flavor, add some more bread. It should taste perfect by now.
Stop the blender, place in a bowl and refrigerate for an hour.
Drizzle with olive oil and sprinkle with lemon zest before serving.