Pam’s Taramosalata

Pam’s Taramosalata


Pam's Taramosalata

Kali Orexi’s make-up artist, Pam Prokos shares her mum’s recipe for Taramosalata – caviar dip. Pam shares all the tricks and tips to making this dip, which has rightfully become a ‘cult favourite’ at her family’s functions.

Watch now and learn how to make this fabulous crowd pleaser for your celebrations too!

Pam's Taramosalata ingredients

Pam’s Taramosalata

Taramosalata is a Greek dip made from tarama, salted and cured cod roe. Pam's version is light and delicious - try it and see!

Course Appetizer, Side Dish, Snack
Cuisine Greek, Mediterranean
Keyword Dip, greekdip, seafood, sidedish

Ingredients

  • 1 small-medium onion sliced
  • 165 g fish roe
  • ¾ cup lemon juice
  • 2 cups vegetable oil
  • 9 thick slices of white bread
  • 1 cup soda water

Instructions

Preparing the Taramosalata

  1. Place the onion, fish roe, lemon juice and 1 cup of the oil in a food processor and blitz for about 5 minutes, until you have a very fine, smooth paste

  2. Remove the crusts on 2 sides of the 9 slices of bread and keep the crusts for serving

  3. Cut the bread slices into quarters and then slowly add the bread pieces, the remaining cup of oil and soda water; a little bit at a time

  4. When all the ingredients have been added, continue blitzing the taramosalata for a

    further 5 minutes until it is super smooth

Serving the Taramosalata

  1. Place the taramosalata in a serving bowl and serve it with vegetable soldiers – carrots, capsicum, cucumber and the bread crusts saved from earlier

  2. Enjoy!

Recipe Video

Recipe Notes....

  • Pam prefers to use vegetable oil for the taramosalata because it has a mild flavour. You can use extra virgin olive oil, however the taramosalata will have a stronger flavour and will have a salmon hue rather than pale pink colour
  • The bread can be fresh or up to 2-3 days old
  • You can add more bread for a thicker texture, more soda water for a lighter, fluffier texture and/or more lemon juice for extra zing… it’s up to you!
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