Taramosalata (Traditional Greek fish roe dip)


200 gr white preserved fish roe (taramas) 350 gr day-old bread crust 1 cup Horio Classic Olive Oil 1 chopped onion Lemon juice (from 2 lemons) Pepper


  1. In a bowl allow the bread crust to soak and then squeeze thoroughly with hands
  2. In a mixer, beat the fish roe (taramas) with the onion. Then add the pepper and the bread crust
  3. As we beat, we slowly add the Horio olive oil and the lemon juice
  4. We stop beating when the mixture has reached a cream-like texture
  5. We taste and if it is not the desired texture, add some more bread crust, olive oil, pepper or lemon – depending on your taste