Taramosalata – a dish that can be found in every Greek kitchen, especially during Lent. It is also very popular. in taverns all over Greece. Best eaten it with crispy pita or crackers as a snack, with ouzo or Rezin wine. it dish that Greeks eat constantly. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. smoked caviar of cod, pike, carp or herring (tarama)
- 1/2 tbsp. water and more as needed
- 1/2 tbsp. milk
- 3 slices of white bread without a crust, about 2.5 thick cm.
- 1 chopped onion
- 3 tbsp. l lemon juice
- 3/4 Art. olive oil
- 1 tbsp. l chopped parsley
Crostini:
- 12 slices of crisp bread
- 1 clove of minced garlic
- 2 tbsp. l softened butter
Recipes with similar ingredients: white bread, lemon juice, onion onions, garlic, milk, parsley
Recipe preparation:
- Mix water and milk. Soak bread in water and milk and wring it out. Put bread, caviar, onion, lemon in a food processor juice, olive oil and whisk until smooth. At add water if necessary. Add chopped parsley and refrigerate overnight.
- Serve with crostini. For crostini: Preheat oven to 180 ° C. In a small bowl, combine the garlic and butter. Grease each slice of bread with a garlic butter mixture. Put the bread on baking pan and bake until it becomes crispy and golden brown, about 10 minutes
