Clean Monday begins the season of Great Lent in Eastern Orthodox Churches. A National Holiday in Greece, it is traditionally devoted to feasting and kite flying. One dish that takes center stage in this Gargantuan Feast is Taramosalata, which is a terribly appetizing fish roe dip. Do you want to raise your Taramosalata to a whole new level? We’ve got you covered!
What you need
170 gr. white tarama fish roe
1 small onion
100 ml. freshly squeezed lemon juice
120 ml. extra virgin olive oil
6 thick slices of a stale whole wheat bread
350 gr. Latrovalis Black Olive Paste
Finely chopped fresh dill
Lemon zest
Finely chopped spring onion
Soak the stale bread in water and squeeze each slice well to drain the water. In a food processor, chop the onion and pulp it. Add the fish roe and half the lemon juice and combine into a thick paste. Add the remaining lemon juice, the well-drained bread and with the processor running on high speed, slowly drizzle in the olive oil. If needed, add some cold water to regulate the consistency. It should not be too thick nor too thin, but you should achieve a velvety consistency. Serve half of your velvety taramosalata on a dip dish.
To the remainder of the taramosalata in the food processor add 100 gr. of the Latrovalis Black Olive Paste, lemon zest, finely chopped spring onion and the finely chopped fresh dill. Pulse a couple of times until all the ingredients are well-combined. Transfer to a second dip dish.
The savory sensation of the white tarama fish roe meets the umami taste of the olive paste and with the few other fresh ingredients you have created a dip that is going to be talked about long after you serve it!
In a third dip dish, serve the remainder of the Latrovalis Black Olive Paste to complete your trio: Taramosalata, Olive Paste, and Olive Paste Taramosalata. Now that’s what I call the finishing touch of a Gargantuan Clean Monday Feast!
