Time: 25 min.
Complexity: easily
Servings: 6

Taramosalata is a dish found in every Greek kitchen, especially during Lent. It's also very popular in tavernas throughout Greece. It's best eaten with crispy pita bread or crackers as an appetizer, accompanied by ouzo or retsina wine. It's a dish Greeks eat constantly.

Ingredients:

• 1/2 cup smoked cod, pike, carp or herring caviar (tarama)
• 1/2 cup water, plus more as needed
• 1/2 cup milk
• 3 slices of white bread without crust, about 2.5 cm thick.
• 1 chopped onion
• 3 tablespoons lemon juice
• 3/4 cup olive oil
• 1 tbsp chopped parsley

Crostini:

• 12 slices of crusty bread
• 1 clove of crushed garlic
• 2 tbsp softened butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white bread, lemon juice, onions, garlic, milk, parsley

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Preparation:

Step 1
• Mix water and milk. Soak the bread in water and milk and squeeze it out. Place the bread, caviar, onion, lemon juice, and olive oil in a food processor and blend until smooth. Add more water if needed. Add chopped parsley and refrigerate overnight.
Step 2
• Serve with crostini.
  
  For the crostini: Preheat oven to 180°C.
  
  In a small bowl, combine the garlic and butter. Brush each slice of bread with the garlic-butter mixture. Place the bread on a baking sheet and bake until crisp and golden brown, about 10 minutes.

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