light Taramosalata with sourdough bread – greek traditional pre-Easter recipe

Ingredients

• 40gr 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)
• 1 small onion
• 120gr sourdough toast bread (I used also the exterior hard part)
• 10ml lemon juice (really less than the original recipe, cause the sourdough bread has already a sour taste)
• 100ml water
• 115ml sunflower oil

Steps

• Break the toast bread in small pieces
• Add the lemon juice and mix well
• Add the roe in a deep bowl (if you will use a hand mixer) or place them in a standmixer
• Add the onion and the toast bread and mix well
• Add the sunflower oil and mix well
• 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.