Taramosalata: A Lenten Dip For Clean Monday

Taramosalata, a creamy Greek dip, blends the delicate flavors of fish roe, olive oil, lemon juice, and bread crumbs. It's a staple of Greek cuisine, often enjoyed as an appetizer or spread on bread. It's also a Lenten favorite, savored during fasting periods, especially on Clean Monday.

Here's a recipe for a delicious homemade version of taramosalata to tantalize your taste buds!

300 g bread, crust-less,

1.2 liters water

1 onion

2 cloves of garlic

200 g fish roe

white lemon juice of 2-3 lemons

lemon zest of 2-3 lemons

pepper

100 g olive oil

200 g seed oil 

olives

1 tablespoon olive oil

pepper

1 tablespoon thyme, fresh

• In a large bowl, add the bread and water. Let it soak thoroughly.

• Line a separate bowl with a kitchen towel. Add the bread and water. Wrap the bread in the towel and wring to remove as much of the water as possible. Transfer to a bowl and set aside.

• In a food processor, add the onion, garlic, and 200 g of water. Beat until completely pulverized.

• Transfer to a bowl lined with a kitchen towel and wring to remove as much of the liquid as possible.

• Place back in the food processor and add the fish roe, soaked bread, pepper, lemon juice, and lemon zest (2-3 lemons, depending on their acidity and your preferences). Beat for 3-4 minutes until the mixture is completely combined and fluffy.

• Add the olive oil and vegetable oil in a slow, steady stream while beating. If your food processor doesn’t have an opening, add the oils in 50-gram batches for each type of oil.

• Taste and adjust the lemon to your liking.

• Serve with olive oil, pepper, thyme, and olives.

Originally published on: akispetretzikis.com