Taramosalata with Black Olives and Pitta Bread
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Taramosalata, one of the greatest gifts of Greek cuisine, is a must-have dish on most mezze. With fishy, garlicky and bright citrus flavours, and depth from toasted pitta bread, this classic dip is one of my faves. Traditionally, it’s a coarse consistency, made using a mortar and pestle, but my recipe simplifies the process with a whiz in the blender. I guarantee this will be your new ‘please bring a plate’ go-to.
Recipe details
Serves: Recipe for 4.
Protein: Seafood
Ingredients
80 g (2¾ oz) pitted black olives, thinly sliced lengthways
40 g (1½ oz) olive oil
30 high-quality trout eggs
50 ml (1¾ fl oz) grape seed oil
4 large pitta breads
taramosalata
1 large pitta bread
150 g (5½ oz) fish eggs
juice of 1 lemon
1 garlic clove
125 ml (4 fl oz/½ cup) olive oil
100 ml (3½ fl oz) vegetable oil
white pepper to taste
Method
To make the taramosalata, first char the pitta bread in a toaster. Break it into rough pieces and put it in a bowl, soak it in water until it’s soggy, then strain off the water and set the bread aside. In a blender blitz the fish eggs, lemon juice, and garlic to a purée, adding the pitta bread as needed to thicken. While the blender is running, slowly pour both the oils in until it forms a tasty mayonnaise consistency. Season to taste with white pepper and salt, keeping in mind that fish eggs are usually already quite salty.
Next, in a bowl combine the black olives, olive oil and trout eggs. Brush the pittas with the grape seed oil, then toast in a toaster or under a grill (broiler) until golden and cut into wedges. To serve, spread the taramosalata all over a serving plate and pour over the olive and trout egg mixture. Serve with the pittas on the side and you’re ready for action.