I made taramasalata recently and thought I’d share…
At a recent dinner party, Greek fare dominated the menu. The meal started with taramasalata on crunchy pitas and a crisp white wine. I’d forgotten how addictive the creamy spread can be. Mirroring the consistency of a good, homemade alioli, but eggless, taramasalata is unctuous, tart and salty from the fish roe.
It is surprisingly easy to make. We served ours with homemade pita chips, but you can give yourself a break and purchase a bag of pita chips at the store. So crack open a crisp sauvignon blanc, and toast Spring with this tasty dip! -alyce eyster
Taramasalata with Toasted Pita Chips
Author: culinarythymes.com
Recipe Type: appetizer
Prep Time:
Cook Time:
Total Time:
Serves: 2 cups
Ingredients
- 1 thick slice of stale Middle Eastern or Italian bread
- 5 oz. white carp roe
- 2 cups olive oil
- juice of 4 to 5 small lemons
- Toasted Pita Chips:
- 4 whole pieces pita bread
- ⅓ cup olive oil
- 2 Tblsp oregano
Instructions
- Trim the crust off the bread and briefly soak in water. Squeeze out the excess water. In a blender or food processor (or with the traditional mortar and pestle), blend the bread and roe. Slow add the olive oil with the machine running. Add the lemon juice and blend well until a creamy spread has formed. You may thin the dip with water as needed or ad more bread to reduce the saltiness. Serve in a wood bowl with toasted bread rounds, pitas or crackers.
- For the pita chips, preheat oven to 350 degrees F. Cut each of the pieces of pita in half and pull the two sides apart. Cut each piece into 4 triangles. Place the triangle inner side up on a baking sheet. Combine the oil and oregano and bush the pitas with the mixture. Bake for 15 minutes, until the pitas are golden and crispy.
Thanks for stopping by. Here's to great food and good thymes! -