Clean Monday without lagana , tarama salad and kite is not possible for us Greeks! And they were always there for me in all the years of my life until celiac disease came into my life. It’s been a couple of years since Clean Monday had only kite flying for me. But now it has all 3 again: gluten-free lagana (Greek Flatbread traditionally baked for Clean Monday), gluten-free tarama salad and a kite that, weather permitting, will fly high in the sky this year!

Clean Monday is the first day of fasting in the Greek Orthodox religion. Nutritionally it is important because it marks the beginning of the 40-day fast, which ends at Easter. Traditionally, Clean Monday was characterized as a day of purification (spiritually) and preparation for fasting. People ate fish roe (tarama), bread, beans (without olive oil) and other vegetables.

One important tip I would like to give you is that you better avoid pink tarama, which is simply colored and is sometimes used for a lower quality tarama.

Although this dip is rich and salty, the ingredients, as with most Greek traditional foods, are very healthy. Fish roe (tarama) is an excellent source of Omega-3 fatty acids and protein. Olive oil, as we all know, is an excellent source of good monounsaturated fats and antioxidants and lemon juice is rich in vitamin C, which is an antioxidant.

Most of the fat comes from healthy fats. So really, there’s no reason to feel guilty about eating tarama salad and enjoying it from time to time, but certainly not too often. Remember that tarama salad should only be eaten a few times a year.


Yields1 ServingDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 200 g white tarama
 8 slices of gluten-free bread Schär’s Classico del Mastro Panettiere
 1 onion
 1 clove of garlic
 2 small tangerines, their juice only
 2 small lemons, their juice only
 ½ lemon, the zest
 ½ cup extra virgin olive oil
 ½ cup sunflower oil
 2 tsp tsipouro or ouzo
 4 tbsp water
 white pepper (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Cut the crust from slices of bread.

2

Mix the ouzo/tsipouro with the water and sprinkle the bread. (If bread is not freshly opened, it may need more water but we will add it during the process).

3

Clean the onion and cut it into 4 and put it in food processor together with the garlic and ground them well.

4

Add the bread, tarama, lemon and tangerine juice, lemon zest and continue to ground them, so that they are well mashed.

5

If the salad is too firm, add cold water, tablespoon by tablespoon, until it becomes fluffy. (probably one to two tablespoons of water will be needed).

6

Then, slowly add the olive oil and sunflower oil while food processor is running. If your food processor does not have an opening lid, add the oil in 5-6 portions.

7

Finally, add the white pepper and taste it, if it’s need more lemon juice.

Ingredients

 200 g white tarama
 8 slices of gluten-free bread Schär’s Classico del Mastro Panettiere
 1 onion
 1 clove of garlic
 2 small tangerines, their juice only
 2 small lemons, their juice only
 ½ lemon, the zest
 ½ cup extra virgin olive oil
 ½ cup sunflower oil
 2 tsp tsipouro or ouzo
 4 tbsp water
 white pepper (optional)

Directions

1

Cut the crust from slices of bread.

2

Mix the ouzo/tsipouro with the water and sprinkle the bread. (If bread is not freshly opened, it may need more water but we will add it during the process).

3

Clean the onion and cut it into 4 and put it in food processor together with the garlic and ground them well.

4

Add the bread, tarama, lemon and tangerine juice, lemon zest and continue to ground them, so that they are well mashed.

5

If the salad is too firm, add cold water, tablespoon by tablespoon, until it becomes fluffy. (probably one to two tablespoons of water will be needed).

6

Then, slowly add the olive oil and sunflower oil while food processor is running. If your food processor does not have an opening lid, add the oil in 5-6 portions.

7

Finally, add the white pepper and taste it, if it’s need more lemon juice.

Gluten Free Taramosalata (Tarama Salad) – Greek Fish Roe Dip
  • When the package of Classico del Mastro Panettiere bread by Schär is freshly opened, this bread has enough moist and therefore does not need soaking in water. But if you have opened it several days before, has dried out, then it will need more water in the tarama salad. You can soak 1-3 slices of bread and drain them very well before putting them at food processor.
  • If it comes out too watery, you can easily fix it with breadcrumbs.
  • You don’t need to add salt because tarama is very salty.
  • Don’t throw away the pieces of crust that you cut out from slices. Cut them in cubes shape and roast them with a little oil and garlic so that they become amazing croutons for your salad or soup.
  • Make small individual laganas that will be easier to take with you by filling them with this amazing gluten-free tarama salad and a little dill. For the gluten-free Lagana recipe, click here.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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