If you are a very active person, this salty, traditional Greek dip is a perfect way to replenish your body with sodium and starch. Taramasalata pairs nicely with Lemony Lamb Dolmas.
1 1/2 cups white potatoes, peeled
4 ounces carp roe (fish eggs)
(it may be labeled as Tarama)
Juice of 2 lemons
1/4 onion, minced
1/2 cup extra-virgin olive oil
This dip is traditionally made using bread as the thickener—be aware of this fact if you see it on a restaurant menu and are interested in trying it.
Since carp roe tends to be naturally quite salty, this recipe does not call for adding any salt, but adjust to your taste if you use a less-salty roe.
This recipe incorporates the flesh of white potatoes, which are not traditionally “Paleo” ingredients, but once the skin is removed, they are nearly pure starch and okay to eat on occasion.
Boil the potatoes in a large pot of water for approximately 30 minutes or until tender.
Place the potato, carp roe, lemon juice, onion, and extra-virgin olive oil in a food processor, and blend until smooth. Add more extra-virgin olive oil if you like. Add sea salt and black pepper to taste.
Tastes great with cucumbers, carrot slices, or any other vegetables you like.