Taramosalata with potatoes – greek pre-Easter recipe

Ingredients

• 80gr roe – mass of fish eggs (In Greece we use the ones from cod normally, but you can find also from grey mullet, herring or carp – This is called “taramas” in greek)
• 1 small onion
• 350gr boiled potatoes peeled and smashed
• juice of 1/2 lemon
• 70ml olive oil (2 greek coffee cups)
• salt
• pepper

Steps

• Boil the potatoes without the skin
• Add the onion and lemon in a food processor and mix well
• Add the potatoes in the food processor and smash them
• Add the roe in the food processor and mix
• Add the olive oil and mix well
• Only now check for salt and pepper. BE CAREFUL and do not add earlier salt, cause the roe is very salty
• Serve with a bit of olive oil on top and with bread, pitas or grissini

Here recipes for bread and grissini:

• Pitas for suvlaki (DF)
• Pitas for suvlaki – GF and DF
• Sourdough bread
• Lazy bread
• Quick sourdough grissini
• Rye sourdough grissini

More info

The white roe is normally from cod and of higher quality. The red/pink one has added color but people seem to prefer it. If you like the pink color, put a red onion and not a white.

There is a lot of Na in the roe, so for some diets is not ideal.