Column Antonis Foskolos
Fish roe dip (Taramas)
Chef Antonis Foskolos shares a Greek specialty this week. He made for us a fish roe dip called Taramas.
4 Servings
Ingredients:
- preserved white fish roe (taramas)
- 1 medium onion, finely chopped
- stale white bread
- 250ml sunflower oil
- 150ml extra virgin olive oil
- 50ml lemon juice
- ¼ tsp white pepper
- Lime zest for the decoration
Instructions:
In a large bowl filled with water soak in the bread for 5’. Squeeze the bread with your hands to remove as much water as possible. Set aside.
Mix in a bottle the olive and sunflower oil. Set aside.
Add in another bowl the fish roe and the onion. Using a hand mixer beat until pulverized, about a couple of minutes. Then add in the bowl the strained bread and the lemon juice. While beating, add it in the oil in a slow steady stream until a smooth, fluffy spread is formed.
About Tamaras:
This traditional Greek dip is made with cod fish and is perfect with blinis or toast bread. You can eat it right away. Keep your left overs in the fridge.
About the chef:
Antonis Foskolos was born and raised in Thessaloniki, Greece and is a graduate of La Chef Levi. After working and training at 5-star hotels for 3 years, and motivated by his passion for the culinary arts, he decided to move to Athens, a leading European metropolis in gastronomy. He can currently be found doing what he loves at Emelisse Nature Resort located in Fiscardo, Kefalonia where he is the Executive Chef and on YouTube @antonisfoskolos where he is providing instructional videos for some of his favourite recipes.
(1) Cook Like a Pro – COOKING ACT by Antonis Foskolos – YouTube