This creamy dip is made from tarama, the salted (and sometimes smoked) roe of mullet or other fish (we usually see it made from cod or salmon roe). Serve it with strips of fresh vegetables, like cucumber, red pepper, carrot, and celery, toasted pita bread, or both.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Soak the bread in water to cover while you prepare the other ingredients. When itās soft, squeeze the water from it and put it in a food processor with the garlic, tarama, and a couple tablespoons of lemon juice.
Step 2
Turn the machine on and add olive oil in a steady stream until the mixture is smooth and creamy. Taste and add more lemon juice, oil, or garlic if you like; you may also add a little salt and pepper. Serve immediately or cover tightly and refrigerate for up to a couple of days before serving.
