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Serving(s) |
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1-½ cups (375 mL) |
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| General Category : Dips and Spreads |
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| Cuisine Type : Greek |
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| Preparation Method : Food processor |
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| Tarama is carp roe that has been dyed red to approximate the colour of the original mullet roe, now prohibitively expensive. You can also use red or yellow lumpfish caviar if tarama is unavailable. Serve this dip with warm pita breads. |
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Ingredients
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3 cups (750 mL) crustless white bread cubes |
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1/3 cup (75 mL) tarama |
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1/4 cup (60 mL) minced green onions (white parts only) |
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1/4 cup (60 mL) lemon juice |
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1/4 tsp (1 mL) white pepper |
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1/2 cup (125 mL) extra-virgin olive oil |
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1 small clove garlic, minced |
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Kalamata olives |
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Preparation
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Drizzle 1/3 cup (75 mL) water over bread; lightly squeeze out excess moisture.
In food processor, pulse together bread, tarama, onions, lemon juice and white pepper until smooth. Gradually pour in olive oil, pulsing until incorporated. Add garlic and process for 10 seconds. If necessary, thin with water until light spreadable consistency.
Scrape into serving bowl; garnish with olives.
Makes 1½ cups (375 mL), about 6 servings.
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Nutritional information
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| Per serving: about 217 cal, 4 g pro, 20 g total fat (3 g sat. fat), 9 g carb, 1 g fibre, 39 mg chol, 93 mg sodium. % RDI: 2% calcium, 5% iron, 1% vit A, 8% vit C, 12% folate. |
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Source
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Homemakers Magazine: September 2004
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