Low Sodium Tarama
Discover the perfect appetizer with this Low Sodium Tarama, a heart-healthy spin on the classic Mediterranean dip. Made with unsalted cod or carp roe, freshly soaked bread, and the richness of extra-virgin olive oil, this creamy recipe delivers all the traditional flavor without the added salt. Finely grated red onion and a splash of fresh lemon juice offer a zesty, aromatic punch, while optional garnishes of paprika and parsley elevate the presentation. Ideal for serving with crisp vegetables, unsalted crackers, or warm pita bread, this tarama comes together in just 20 minutes—no cooking required! Perfect for health-conscious food lovers, this dip is as nutritious as it is delicious. Keep it simple, low-sodium, and utterly satisfying!
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Ingredients
- 100 grams unsalted cod roe or carp roe
- 100 grams stale bread (crust removed)
- 100 milliliters extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 small red onion (finely grated)
- 50 milliliters unsalted hot water
- 1 teaspoon paprika (optional, for garnish)
- 1 sprig fresh parsley (optional, for garnish)
Directions
Step 1
Remove the crusts from the stale bread and soak the soft portion in the unsalted hot water. Allow it to soften completely, then squeeze out the excess moisture.
Step 2
Place the unsalted cod roe or carp roe into a food processor. Pulse a few times to break up the roe and create a smoother texture.
Step 3
Add the grated red onion to the processor and pulse to combine.
Step 4
Gradually add the softened bread to the food processor, blending well after each addition, until the mixture starts to form a creamy base.
Step 5
With the food processor running on low speed, slowly drizzle in the olive oil in a steady stream. This will create a smooth and emulsified mixture.
Step 6
Add the lemon juice to the processor and blend until the dip is creamy and well combined. Adjust the texture if needed by adding a small amount of unsalted hot water until your preferred consistency is achieved.
Step 7
Taste the mixture. If desired, you can add a touch more lemon juice for added tang, but avoid adding any salt to keep the recipe low-sodium.
Step 8
Transfer the tarama to a serving dish, smooth the surface, and garnish with a sprinkle of paprika and a sprig of fresh parsley.
Step 9
Serve immediately with fresh vegetables, unsalted crackers, or warm pita bread. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (454.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1300.5 |
| Total Fat 108.8g | 0% |
| Saturated Fat 15.8g | 0% |
| Cholesterol 200mg | 0% |
| Sodium 598.0mg | 0% |
| Total Carbohydrate 61.5g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 7.3g | |
| Protein 26.1g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 111.2mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 590.2mg | 0% |
Source of Calories