Soy-Free Taramasalata
Dive into the silky, savory goodness of Soy-Free Taramasalata, a fresh twist on the classic Mediterranean dip that’s perfect for allergen-conscious food lovers. This creamy spread features a delightful blend of smoked or salted cod roe (or carp roe), fluffy russet potato, and a harmonious mix of extra virgin olive oil, zesty lemon juice, and aromatic red onion. By swapping the usual bread base with potato, this recipe eliminates soy while maintaining its luscious texture—ideal for those looking to avoid common allergens. Whether served with warm pita, crunchy veggie sticks, or crackers, this easy-to-make taramasalata promises to be the star of your appetizer spread. Ready in under an hour and perfect for sharing, this elegant dip is a must-try for a taste of Mediterranean flair at home.
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Ingredients
- 120 grams smoked or salted cod roe (or carp roe)
- 1 large russet potato
- 120 ml extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 small garlic clove
- 30 grams red onion
- 1 pinch black pepper
- 1 slice bread (optional for thickening)
Directions
Step 1
Peel the russet potato and cut it into large chunks. Boil in a pot of salted water for 20-25 minutes, or until completely soft. Drain and let cool slightly.
Step 2
While the potato is boiling, if using salted cod roe, rinse it under cold water to remove excess salt. If the roe has a skin, gently peel it off and discard.
Step 3
Grate or finely mince the garlic clove and red onion. Set aside.
Step 4
In a blender or food processor, add the boiled potato chunks, cod roe, grated garlic, red onion, lemon juice, and water. Blend until the mixture begins to come together.
Step 5
Slowly drizzle in the olive oil while the blender is running, allowing the mixture to emulsify until smooth and creamy. If the mixture is too thick, you may add a bit more water, one tablespoon at a time, to reach your desired consistency.
Step 6
For an optional thickener, soak the slice of bread in water, squeeze out excess liquid, and add it to the blender. Blend until smooth.
Step 7
Season with a pinch of black pepper to taste.
Step 8
Transfer the taramasalata to a serving bowl, cover it, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Step 9
Serve with fresh pita bread, vegetable sticks, or crackers. Enjoy!
Nutrition Facts
| Serving size | (661.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1590.4 |
| Total Fat 125.5g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 360mg | 0% |
| Sodium 1984.6mg | 0% |
| Total Carbohydrate 85.5g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 5.8g | |
| Protein 41.7g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 145.8mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2162.2mg | 0% |
Source of Calories