Greek Tarama Dip (Taramosalata)
Difficulty: Very Easy
- 3 medium-sized potatoes
- 1/2 small onion
- 5 tablespoons olive oil
- 1/2 lemon juiced
- 3 tablespoons carp roe (Tarama)
- 1 tablespoon red wine vinegar
Peel and cut the potatoes into small pieces.
Boil the potatoes along with a tiny bit of salt (do not add too much because the carp roe is salty enough) until they become very soft.
In a food processor, add the remaining ingredients and blend until a paste forms.
Add the potatoes in the food proseccor and blend ass well. Add some of the water of which you boiled the potatoes in, until a very soft fluffy mash forms.
Refrigerate for 2 hours before serving.
Calories: 269kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g