Taramosalata is a classic Greek meze made by blending salted fish roe (tarama) with soaked breadcrumbs, onion, lemon juice and olive oil into a smooth dip. A long rest lets the salty roe flavor balance with the bread and olive oil.
Soak the stale breadcrumbs in water for 15 minutes, then squeeze out the water thoroughly.
Combine the fish roe and soaked breadcrumbs in a bowl.
Add the grated onion and lemon juice, then blend with a blender or mixer until smooth.
Gradually whisk in the olive oil, continuing until the dip is soft and smooth.
Cover the dip and chill it in the refrigerator for at least 90 minutes to let the flavors meld.
Squeeze the soaked bread thoroughly; otherwise, the dip will be watery and lose its texture. Add the olive oil gradually to prevent the dip from splitting. Allergens: contains wheat (gluten) and fish (tarama).
Zeytinyağını çok hızlı ekledim ve ezme birden ayrıştı, yağ üstte topluca kaldı. Tekrar blenderden geçirip toparladım ama kıvam ilk seferindeki kadar pürüzsüz olmadı, biraz taneli kaldı.
Haklısınız, zeytinyağını gerçekten ince bir sızıntı halinde eklemek gerekiyor; hızlı döktüğünüzde emülsiyon bozuluyor. Toparlamak için soğuk bir kaşık su eklemek de işe yarayabilir.
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