Greek Taramosalata

This is another dish that is traditionally eaten on Clean Monday at the beginning of Lent before Easter. It is also well-known worldwide. It is made from taramas, which is the fish roe from cod (mosy common) or carp. You may know Taramosalata as being bright pink in colour, but this is usually due to food colouring being added. It should be a colour varying from beige to light pink, depending on the fish roe.

Ingredients

200g taramas
1 chopped spring onion
1 kg white bread
1 ml extra virgin oil
Juice from 2 lemons

Preparation

Cut up the bread, soak it in water and then drain.

Put the taramas and lemon juice in the blender for 5 minutes.

Add the bread and remaining ingredients and blend for another 3 minutes.

Garnish and serve as a side dish.

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