This Greek dip is called Taramosalata, and except for Clean Monday (the first day of lent for the Greek Orthodox religion) you can find it nowadays in every little tavern that respects itself. It is made of Fish roe (an excellent source of Omega-3 fatty acids and protein), olive oil (an excellent source of the good monounsaturated fats and antioxidants) and lemon juice (rich in vitamin C and antioxidant).
I am warning you. It is very addictive, especially when combined with freshlagana bread (Greek sesame flat bread).
Hands on: 15 minutes
120 g white fish roe (cod roe)
200 g crust-less bread
350 ml olive oil (or 200 ml olive oil and 150 ml vegetable oil)
80 ml lemon juice
1 small onion grated
How to do it
Take a food processor and finely grate the onion. Transfer to a colander and squeeze it with to release most of its liquids.
Add to your food processor the grated onion, the white fish cod, the lemon juice, and beat for 3-4 minutes until the mixture is completely combined and fluffy.
Add the olive oil in a slow steady stream while beating.
If your food processor doesn’t have an opening, add the oil in 50 ml batches.
Taste and adjust lemon to your liking.
If your mixture gets very thick, add some water and keep beating until everything is combined.
The secret is to add the oil in a slow steady stream while beating.
The more you beat the ingredients in your food processor the softer your dip will become.
It is better to avoid pink taramosalata, that is just color and sometimes used for lower quality fish roe.