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Gluten Free Taramosalata (Tarama Salad) – Greek Fish Roe Dip

Yields1 Serving

Καθαρά Δευτέρα χωρίς λαγάνα, ταραμοσαλάτα και χαρταετό δεν γίνεται! Κάντε εύκολα σπιτική λευκή ταραμοσαλάτα χωρίς γλουτένη!

 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)
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.