Greek Pureed Cod Roe for Dipping


Elzbieta Sekowska

Watch Andrew prepare Taramasalata in the Bizarre Foods in the Kitchen web series. Then print out the recipe and get cookin' in your kitchen. Get a taste of Greek cuisine.


12 ounces prepared tarama roe (carp, cod, mullet, etc.)

1/4 cup minced onion, rinsed in hot water for 10 seconds

4 tbs. fresh lemon juice

Pinch sugar

2 to 2 1/2 cups stale bread cubes from firm white bread, crusts removed

1 cup milk

1 cup extra virgin olive oil

1/2 cup extra thick Greek yogurt

2 tbs. tomato paste


Wrap tarama in cheesecloth and soak in cold water for 5 minutes, squeeze dry.

Place in the bowl of an electric mixer and add the onion, lemon, tomato paste and sugar.

Beat until smooth.

Meanwhile, soak the bread in the milk and squeeze dry, yielding 1 1/2 cups approximately.

Crumble the bread by hand into the tarama mixture with the machine running.

When finished add the oil in a thin stream and beat until smooth and fluffy. This may take 5 to 10 minutes.

Fold in yogurt to taste, correct seasoning and refrigerate before serving with lots of bread and olives.

Andrew's cooking tip: "I prefer to make this dish with smoked cod roe available in many seafood shops, it is amazing to work with. Less authentic but delicious. And you don't have to soak it."

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