What is taramosalata? It’s a dip/appetizer made with a base of fish roe (caviar). Greeks use carp or cod roe, either bread or potato, onion, lemon juice and oil.

Modern times has given us many conveniences and the food processor here does its duty. Tarama can be found at Greek specialty shops. White tarama is of higher quality (if you can find it).

If you think of it, the makings of taramosalata are similar to making mayonnaise…but we’re using fish eggs.

Here comes the crab salad intro: rather than toss your crab in mayonnaise, pair it with taramosalata for this elevated appetizer. It’s good!

Taramosalata with Crab

(makes appetizer for 4)

4 Tbsp. of tarama

1/2 cup chopped onion

4 slices of white bread, crusts trimmed

1 to 1 1/4 cup vegetable oil

2-3 Tbsp. lemon juice

2 Tbsp. water

Crab salad

1/2 cup lump crab meat

1/4 cup finely diced celery

squeeze of lemon juice

salt and pepper

Garnishes

pink peppercorns

lemon zest

chopped fresh chives

1. Take your sliced bread and soak it in water and then squeeze the water out of the bread. Reserve.
2. In your food processor, add the roe and onion and puree on high for a couple minutes for the two ingredients to incorporate. Now add the bread and continue to puree on high.
3. Now slowly add just the oil into the food processor. Be patient and slowly pour in the oil (you don’t want it to split).
4. Add your lemon juice, cold water and continue to whiz in your food processor. Transfer to a container and place in the fridge for min. two hours.
5. For the crab salad, mix all ingredients in a bowl, taste and adjust flavours to your liking.
6. To serve, place Taramosalata on a serving plate. Top with crab meat, garnish with peppercorns, lemon zest and chives. Serve with warm pita bread wedges and serve.