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!
Taramosalata is a Greek dip made from tarama, salted and cured cod roe. Pam's version is light and delicious - try it and see!
- 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
Preparing the Taramosalata
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
Remove the crusts on 2 sides of the 9 slices of bread and keep the crusts for serving
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
When all the ingredients have been added, continue blitzing the taramosalata for a
further 5 minutes until it is super smooth
Serving the Taramosalata
Place the taramosalata in a serving bowl and serve it with vegetable soldiers – carrots, capsicum, cucumber and the bread crusts saved from earlier
- 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!