When I used to live in Brooklyn Heights, I could easily jaunt over to Alantic Avenue to Sahadi’s for my favorite Middle Eastern foods. It was here that I was introduced to taramosalata – a salty, lightly pink creamy schmootz.
The main ingredient is tarama which is fish roe (eggs from cod or carp) but don’t let that deter you. I make this and never tell anyone what it is until it’s gone and they love it! I buy the Krinos brand roe. You can find in Middle Eastern markets and gourmet shops. Krinos makes a prepared taramosalata but I find it too salty and not quite as light as mine.
Serve this schmootz with pita and cucumbers. Alongside some great olives, sheeps milk feta and pepperocini you have a mezze! Paired with light white or rose wine on a summer evening you may be transported to the Greek isles.
Taramosalata aka Fish Roe Dip (A Queen of Schmootz Favorite)
8 oz. good day old white bread, crusts removed -it’s imporatant the bread is a bit dry and of good quality
1 Tbsp. finely diced red onion
1 small clove of garlic, minced
2 Tbsp. lemon juice
1/4 cup tarama
1 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup vegetable oil (or very mild olive oil)
1/4 tsp. sugar
freshly cracked pepper
Fill a large bowl with cool water. Place all the ingredients, except the bread into a bowl of a food processor. Pulse quickly. Put the bread into the water and then remove it and squeeze as much water out as you can with your hands.
Place the bread into the processor and puree until smooth. You can add a bit more lemon or vinegar to your liking. Place into a serving dish and refrigerate for a few hours before serving. It will thicken slightly as it chills. Crack some peppercorns and drizzle some more olive oil on top just before serving.