Page 47 - 2022 - Q1 - Minerva in Focus

The Greek Tarama Dip Recipe

For the recipe for Greek tarama dip, you can use either pink tarama or white tarama. The white variety has a slightly stronger fish
flavor and is made with soaked stale bread as a base. Pink tarama has a more subtle fish flavor and is made with potatoes as a
base. You can try both or play it safe and make the dip with pink tarama, which is more widely consumed. Personally, I like both.
Here is how you can make both versions of the Greek Tarama Dip

Pink Taramοsalata White Taramοsalata

Time Time
Prep Time: 20 minutes | Cook Time: 30 minutes Prep Time: 20 minutes | Cook Time: 30 minutes
Servings: 2 large bowls Servings: 2 large bowls
Ingredient Ingredients

• 3 medium-sized potatoes (about 450 grams) (you can use • 400 grams / 14 oz stale bread, crust removed
potatoes such as Yukon gold or red bliss) • 160 grams / 5.6 oz white tarama fish roe
• ½ large red onion (about 200 grams) • 150 grams / 5.3 oz white onion
• 3 tablespoons pink tarama fish roe (90 grams) • 170 ml olive oil
• 100 ml olive oil • 100 ml freshly squeezed lemon juice
• 1 lemon, juiced

Instructions Instructions

1. Peel the potatoes and cut them into quarters. Add them to a cook- 1. Place the stale bread in a bowl and pour enough water to cover.
ing pot and cover them with water. Season with a bit of salt and Let the bread soak for about 1 hour. Then remove from the bowl
bring to a boil. Reduce heat to medium and simmer the potatoes and squeeze it well with your hands to remove all the water. Place
until completely soft and tender. it in a bowl and set it aside.
2. Transfer the potatoes to your electric mixer’s bowl using a slotted 2. Peel the onion and cut it into smaller pieces. Place inside a blend-
spoon. With the whisk attachment on, mash the potatoes, adding er or food processor together with the lemon juice and white
some of the water they have boiled in. When the mashed potatoes tarama and blend until the ingredients form a smooth paste. Then
are very soft and fluffy, turn your mixer off and let them cool down incorporate the bread a little at a time and keep blending until
to room temperature. (NOTE: The mashed potatoes need to be nice and smooth.
soft and moist, not dense. The dip will be put in the fridge, so it 3. Slowly add the olive oil and continue blending until it all gets
will thicken even more when cooled.) incorporated into the dip. Then place the tarama dip in a bowl or
3. Put the pink tarama, lemon juice, and red onion, peeled and cut food container and refrigerate for about 2 hours before serving.
into smaller pieces, into a blender or food processor. Blend until
the ingredients form a smooth paste.
4. Add this paste to the mashed potatoes. Using your electric mixer
with the whisk on medium speed, start mixing to incorporate the
tarama paste into the mashed potatoes (you may do this in a food
processor if you own a large one that can fit the mashed potatoes).
5. Then slowly pour in the olive oil while beating until you have incor-
porated it all into the dip. Place the tarama dip in a food container
or bowl and refrigerate for 2 hours before serving.

(NOTE: You can make this dip using a potato masher instead of the electric
mixer. But the dip will not be as smooth and creamy.)

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