Taramosalata (Caviar-Potato Dip)

Adapted by Michael McCabe

Servings: 6

Notes:

In Greek: pronounced tah-rah-mo-sah-LAH-tah

Taramosalata or Taramas is a Greek meze. It is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe, particularly cod, have become more common.

The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil are added.

The color can vary from creamy beige to pink, depending on the type of roe used. Mass-produced taramosalata can often be a bright pink color due to the addition of food coloring.

It is usually eaten as a dip, with bread or raw vegetables.

Cuisine: Greek

Categories: Appetizer, Boiled, Fish, Seafood, Spread/Dip, Vegetable

Original Base Source: EatGreekTonight.com, 1998

McCabe Copyright: 2000

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Software

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1/4 pound tarama (fish roe) / red caviar

2/3 pound new potatoes, peeled, cut into 1-inch cubes and boiled until fork tender

1 cup extra-virgin olive oil

1 medium white onion

fresh lemon juice from 1 1/2 lemons

"garnish" greek green olives

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Hardware

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medium bowl

masher

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Mash the tarama, potatoes and onion. Beat the mix until very soft and creamy. Add the olive oil and lemon juice together very slowly while mixing. Serve with olives.

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