Greek · Lunch
Fish Roe Dip (Gluten-Free)
A creamy Greek fish roe dip made from cured fish roe blended with olive oil, lemon juice, and soaked gluten-free bread into a pale emulsion, finished with garlic and lemon. Traditionally called taramasalata, served chilled with raw vegetables or gluten-free crackers.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
411Calories
8.4gProtein
38.6gFat
9.2gCarbs
1.4gSugar
0.6gFiber
624mgSodium
92mgChol
5.4gSat Fat
158mgPotassium
34mgCalcium
1.1mgIron
2.2mcgVitamin B12
4mgVitamin C
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Tear the gluten-free bread into pieces and soak in water 5 minutes until mushy, then squeeze firmly to remove excess water until a dense damp paste forms.
2
Blitz
Combine soaked bread and cured fish roe in a food processor and blitz 30 seconds until pale pink and smooth.
3
Emulsify
With processor running on low, drizzle olive oil slowly over 1 minute, scraping sides once or twice until thick and fluffy like mayonnaise.
4
Plate
Spoon into a shallow dish, swirl the top, drizzle with olive oil, and scatter lemon juice and minced garlic over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g cured fish roe (tarama, carp or cod roe)
- 2 slice60g gluten-free white bread, crusts removed
- 4 tbsp60ml water
- 6 tbsp90ml olive oil
- 2 tbsp30ml lemon juice
- 2 clove2 clove garlic
