- 1 clove garlic, crushed
- 75 g tarama
- 4 slices white bread
- 1/3 cup milk
- 2/3 cup olive oil
- 1/4 cup fresh lemon juice, strained
- Pita bread, for serving
Crush garlic and place in a bowl with the tarama. Trim the crusts from four thick slices of white bread and soak in milk for a few minutes.
Use a blender to blend the ?soaked bread with the tarama ?and garlic until smooth.
Gradually beat in olive oil, alternating with strained fresh lemon juice, a little at a time.
Whizz until pale and fluffy. If it’s too salty, beat in a little more milk.
To serve, spread on a flat plate or spoon into a bowl. Serve with pita bread for dipping, or spread on chunks of crusty Mediterranean-style bread.
For our simple step-by-step on how to make taramasalata, click the link: How to make taramasalata