Firstly, Happy Mother's Day to all the mum's out there! I thought it appropriate to post a story about one of mum's recipes. Her Taramosalata Dip.

Growing up, my mum made the best TARAMOSALATA. In fact, it was so popular that she had a few aunties come over and watch her make it so they could learn. It was the other most requested dish to bring to a party (alongside her spanakopita pie). Unfortunately, even though I am able to make her version, I don’t as it requires a loaf of vienna bread, which you all know is not gluten free. However! What I have done is recreate the taste using potato (which we all know is glutenfree!) I’m going to add that the original recipe did not include olive oil. Mum only used vegetable oil for its neutral flavour. The disadvantage to using 100 per cent olive oil is the olive oil flavour not only takes over the fish roe, but it also tends to ‘freeze’ in the fridge creating a solidified texture. I mention this because many may want to substitute the vegetable oil with olive oil but I do not recommend it.

Now all that aside, Taramosalata is one of those dips that is simply hard to resist and a homemade taramosalata is something to salivate over (do yourself a favour and spare yourself of the additives of a store bought taramosalata). The combination of the fish roe, blended with the potato (or stale bread), along with oil and lemon juice, makes a silky smooth dip that is full of flavour and has a freshness to it.

The best thing about taramosalata is that it can be added to anything! I read somewhere that taramosalata is mayonnaise using fish eggs in place of chicken eggs. Where would you use mayonnaise? Spread on sandwiches? Over a potato salad? On the side of grilled chicken? Well do the same! Use taramasalata as you would mayonnaise.

So now I suggest visiting your local deli or fish market and grab a small amount of codfish roe or tarama paste and do yourself a favour and make this Greek pink dip. You’ll love it. Enjoy x

500g potatoes, peeled and diced into 3cm cubes

(an all purpose, white, smooth & thin skinned potato, non-starchy)

80g codfish roe (tarama)

80ml freshly squeezed lemon juice

1 small brown onion, minced or grated

250ml vegetable oil

20ml olive oil

  1. Place potatoes in a saucepan of boiling water and simmer until tender. Drain and mash with a fork or potato masher until smooth. Set aside.

  1. In a stand mixer, beat the roe, onion and lemon juice for 3 minutes.

  2. Gradually add a spoonful at a time of mashed potato and continue mixing for a further 6-7 minutes. It should start looking fluffy.

  1. Reduce speed and gradually add the olive oil and vegetable oil by drizzling it into the mixer. When all oil has been added, continue to whisk for a further 10 minutes. The end result is a thick and fluffy dip mixture.

  2. Serve at room temperature or chilled with bread, crackers, vegetable sticks and olives.

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