Taramosalata

Tarama is the cured eggs of either carp fish, grey mullet, or cod. In Greece, we have two types of Tamara. The one we call the White one, which is, in fact, a yellowish one and the Pink one. Authentic Tarama is originally white (yellowish), but the pink color is added to it only to make it look more eye-catching. The flavour in both types is almost exactly the same (the white one being a touch stronger).
The Greek Tarama Dip is made using either potatoes or bread as a base, lemon juice, olive oil, onion, and sometimes walnuts or almonds. It's a favourite Greek Meze, that goes perfectly with Ouzo. While the Pink one has a more subtle fish flavour and is made with potatoes as a base. You can try both or play it safe and make just the pink one which is more widely consumed. Personally, I like both.

Ingredients

For the Pink Tarama:

• 3 medium-sized potatoes (about 450 grams) (such as Yukon gold or red bliss)
• ½ large red onion (about 200 grams)
• 3 tablespoons pink Tarama fish roe (90 grams)
• 100 ml olive oil
• 1 lemon juiced

For the White Tarama:

• 400 grams / 14 oz stale bread, crust removed
• 160 grams / 5.6 oz white Tarama fish roe
• 150 grams / 5.3 oz white onion
• 170 ml olive oil
• 100 ml freshly squeezed lemon juice

Procedure

To Make The PinkTarama

• Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Season with a bit of salt and bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
• Using a slotted spoon transfer the potatoes to your electric mixer's bowl. With the whisk attachment on, mash the potatoes, adding some of the water they've boiled in. Once you have really light and very soft mashed potatoes turn your mixer off and let the potatoes cool down to room temperature. NOTE: The mashed potatoes need to be really soft and moist, not dense. Because the dip is going to get refrigerated, therefore the potatoes will thicken even more when cooled.
• Then add the pink Tarama into a blender or food processor along with the lemon juice, and the red onion peeled and cut into smaller pieces. Blend until smooth paste forms.
• Add this paste to the mashed potatoes. And using your electric mixer with the whisk on start mixing over medium speed, to incorporate the blended Tarama paste. (you may do this in a food processor if you own a large one that can fit the mashed potatoes)
• Then slowly pour in the olive oil while beating, until you have incorporated it all into the dip. Place the Tarama Dip in a food container or bowl and refrigerate for 2 hours before serving. NOTE: You can make this dip using a potato masher instead of the electric mixer. But the dip won't be as smooth and creamy.

To Make The White Tarama:

1. Place the stale bread in a bowl and pour enough water to cover the bread. Let the bread soak for about 1 hour. Then remove the bread from the bowl and squeeze it really well with your hands to remove all the water. Place it in a bowl and set it aside.
2. Peel the onion and cut it into smaller pieces. Place inside a blender or food processor along with the lemon juice and white Tarama. Blend until smooth paste forms. Then incorporate the bread in bits at a time and keep blending until nice and smooth.
3. Add the olive oil in slowly, while keep blending until it all gets incorporated into the dip. Then place the Tarama Dip in a bowl or food container and refrigerate for about 2 hours before serving.