Greek · Lunch
Fish Roe Dip
A creamy Greek meze of cured carp roe whipped with soaked bread, olive oil, and lemon juice into a pale, tangy spread. Grated onion and lemon sharpens the brine-forward flavour. Served chilled with warm pita and raw vegetables for scooping.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
344Calories
8.9gProtein
25.1gFat
22.4gCarbs
1.9gSugar
2.2gFiber
1856mgSodium
149mgChol
3.6gSat Fat
186mgPotassium
65mgCalcium
2.4mgIron
5.2mcgVitamin B12
14mgVitamin C
low-calorie
gluten-free-adaptable
mediterranean
all-time-classics
quick-lunch
low-calorie
Instructions
1
Prep
Trim crusts from bread, tear into small pieces, cover with water, and let sit 5 minutes until softened. Squeeze dry.
2
Blitz
Combine soaked bread, tarama, onion, and garlic in a food processor and blitz until thick paste forms.
3
Emulsify
With processor running on low, drizzle olive oil in thin stream until pale pink and creamy.
4
Plate
Spoon chilled dip into bowl, scatter parsley over top, and serve with warm pita and cucumber alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g tarama (cured carp roe)
- 2 slice60g white bread
- 6 tbsp90ml olive oil
- 4 tbsp60ml lemon juice
- 2 tbsp2 tbsp onion
- 1 clove1 clove garlic
- 2 tbsp30ml water
- 22 pita bread for serving
- 4 tbsp4 tbsp cucumber
- 2 tsp2 tsp parsley for garnish
