Fish Row Dip
From: Thomy Iuppa
4-5 oz of Tarama (Preserved Fish Row)
½ cup olive oil
3-4 very finely sliced green onions
½ loaf dry French bread or bread rolls
The juice of 4-5 lemons
1-2 Tsp Pine Nuts
In a food processor put the Tarama and pine nuts and beat
till very smooth while slowly keep adding the olive oil and
at least half of the lemon juice. If it feels too stiff, add a few
teaspoons of water.
Soak the bread in water till it is really soft, and squeeze it
using a towel till no water is coming out of it at all. It should
feel and look dry and crumbly.
Add the bread in the Tarama mix a little bit at a time while
continue beating. Add the onions and if necessary - for the
taste - the rest of the lemon juice or a little bit more of olive
Serve with potato chips or fresh vegetables such as broccoli,
cauliflower, radishes or celery sticks, or crackers, or use as a
spread in sandwiches.
Carp Roe Dip
Another classic of both the meze and the Lenten tables.
Taramosalata is creamy and rich, a perfect accompaniment for raw
vegetables and toasted pita bread.
4 thick slices of stale Italian or French bread, crusts trimmed
1/3 cup tarama (carp roe)
2 scallions, trimmed and finely chopped
1 garlic clove, minced
1-2 pepperoncini, seeded and chopped
1/2-1 cup extra-virgin olive oil
Juice of 1/2-1 lemon
1. Run the bread under the tap to dampen it,then squeeze it
2. Place the bread and tarama in a food processor fitted with
a metal blade. Pulse it on and off for a few seconds to
combine. Add the chopped scallions, garlic, and peppers
and continue pulsing for a few more seconds. Drizzle in
the olive oil and lemon juice, alternating between each and
pulsing all the while, until the mixture is smooth and
Yield: 6 servings