Soy-Free Taramasalata
Indulge in the creamy, savory goodness of Soy-Free Taramasalata, a delightful twist on the classic Greek dip. This recipe features smoked or salted cod roe (or carp roe) blended with velvety russet potato, tangy lemon juice, and aromatic garlic and red onion for a perfectly smooth and flavorful spread. Olive oil is drizzled in to create a luxuriously rich texture, while a pinch of black pepper ties it all together. Completely free of soy and with an optional gluten-free adaptation, this dip is perfect for accommodating various dietary needs. Serve it chilled with warm pita, crunchy vegetable sticks, or your favorite crackers for an irresistible appetizer that's ready in just under an hour. Perfect for entertaining or simply savoring a taste of the Mediterranean at home!
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Recipe Information
Ingredients
- 120 grams smoked or salted cod roe (or carp roe)
- 1 large russet potato
- 120 ml extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 small garlic clove
- 30 grams red onion
- 1 pinch black pepper
- 1 slice bread (optional for thickening)
Instructions
Peel the russet potato and cut it into large chunks. Boil in a pot of salted water for 20-25 minutes, or until completely soft. Drain and let cool slightly.
While the potato is boiling, if using salted cod roe, rinse it under cold water to remove excess salt. If the roe has a skin, gently peel it off and discard.
Grate or finely mince the garlic clove and red onion. Set aside.
In a blender or food processor, add the boiled potato chunks, cod roe, grated garlic, red onion, lemon juice, and water. Blend until the mixture begins to come together.
Slowly drizzle in the olive oil while the blender is running, allowing the mixture to emulsify until smooth and creamy. If the mixture is too thick, you may add a bit more water, one tablespoon at a time, to reach your desired consistency.
For an optional thickener, soak the slice of bread in water, squeeze out excess liquid, and add it to the blender. Blend until smooth.
Season with a pinch of black pepper to taste.
Transfer the taramasalata to a serving bowl, cover it, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve with fresh pita bread, vegetable sticks, or crackers. Enjoy!
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
