Taramousalata (Greek Caviar Spread) recipe
All Recipes Appetizers and Snacks Dips and Spreads RecipesIngredients
- 1 potato 8 slices white sandwich bread 2 cups milk ½ cup carp roe 1 small onion, chopped ¼ cup fresh lemon juice ½ cup olive oil, or more if needed 2 Greek olives
Nutrition Info
- 74.3 caloriescarbohydrate: 6 gcholesterol: 16.4 mgfat: 4.8 gfiber: 0.3 gprotein: 2.2 gsaturatedFat: 0.9 gservingSize: -sodium: 64.2 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Taramousalata (Greek Caviar Spread)
Directions
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Preheat an oven to 450 degrees F (230 degrees C). Prick the potato in several places with a fork and place on a baking sheet.
Bake the potato in the preheated oven easily pierced with a fork, 50 minutes to 1 hour. Cool completely in refrigerator. Peel and chop.
Place the bread slices in a shallow dish, pour the milk over the bread to cover completely. Allow to soak a few minutes before squeezing as much moisture as possible from the bread, discarding the milk.
Blend the bread, potato, carp roe, onion, lemon juice, and olive oil together in a food processor until fluffy, about 1 minute. Add more olive oil if needed to reach a desired consistency, chill. Garnish with the Greek olives to serve.