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White tarama (caviar dip)

Name: White tarama (caviar dip) recipe
Yield: 4
Ingredients: 100g can tarama caviar (from fishmongers and specialty stores); 1 garlic clove, crushed; 60g stale sourdough, roughly torn; 1 cup (250ml) extra virgin olive oil, plus extra to serve; 6 small ice cubes; Juice of 1/2 small lemon; Salmon caviar (optional), to serve; Grilled pita, to serve

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by Helena Moursellas

May 25, 2022

Chef and writer Helena Moursellas has been dreaming of the Greek Islands - her homeland. This white tamara dip brings her right back and reminds her of her island life.

100g can tarama caviar (from fishmongers and specialty stores)
1 garlic clove, crushed
60g stale sourdough, roughly torn
1 cup (250ml) extra virgin olive oil, plus extra to serve
6 small ice cubes
Juice of 1/2 small lemon
Salmon caviar (optional), to serve
Grilled pita, to serve

Method

1.

Place tarama caviar and garlic in a food processor and whiz until smooth. Place sourdough in a small bowl and cover with water, soak for 1-2 minutes, then drain and squeeze out excess water.
2.

Add sourdough to the processor with 1 tbs water and whiz until smooth. With the motor running, add oil in a slow steady stream until emulsified and smooth. Add ice cubes one by one (this will help give the tarama a light fluffy texture) and whiz until combined.
3.

Add lemon juice and season to taste. Transfer to a bowl, drizzle with extra oil, and top with salmon caviar (if using). Serve with pita alongside.