Greek Taramasalata
A bold flavor and a wonderful addition to any table! Taramasalata is one of the most popular dishes in traditional Greek cuisine — a great appetizer for a party or buffet. It pairs beautifully with flatbreads, crackers, or pancakes, and makes a nice snack with fresh bread.
Galla
Recipe author
Greek Taramasalata
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
2 g
Fats 33 %
3 g
Carbohydrates 44 %
4 g
44 kcal
GI:
75
/
25
/
0
- This traditional Greek dish is usually served as an appetizer or during Lent, when fish is allowed. There's no need for premium caviar — any fine-grained roe works, such as pollock or cod. As a flavor experiment, you can vary not just the type of fish but also how the roe is processed: salted or smoked. Try a different one each time to find your favorite. Start with the potatoes. Boil them in their skins until tender, salting the water lightly once it boils. Lift them out and let them cool completely, then move on to the main part of the sauce. Tear the white bread into small pieces and soak it in water — stale bread works great here, a good way to use up bread that's already dried out. Soak it for 10 minutes. Meanwhile, peel the onion and garlic. Dice the onion small and slice the garlic. Peel the cooled potatoes and cut them into small pieces. Put all the vegetables in a blender and process until completely smooth, with no grains or lumps. Squeeze the excess water from the soaked bread and add it to the blender. Blend again until the bread is fully incorporated into the vegetable base.
- Wash, dry, and finely chop the herbs and add them to the blender too. Add the fish roe. Squeeze in the lemon juice. Add the olive oil — but not all at once: add one spoonful and blend until it's incorporated, then a second, blend again, then the third. After the last addition of oil, blend once more. The appetizer dip is ready — garnish with an olive, lemon slices, or fresh herbs and serve to truly impress your guests. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in jackets - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- White bread - 266 kcal/100g
- Red caviar - 245 kcal/100g
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