Taramosalata (Fish Roe Spread)

Simplified and Paleo-tized! I’ve updated this Greek favorite to make the ingredients gluten/grain free, without losing the flavor or integrity of the traditional spread. Serve with grain-free crackers or add it to a crudité grazing board with kalamata olives and other Greek treats. Sip on some ouzo if you’re so inclined, and transport yourself to one of the Greek islands!

Living Delish & Nutrish: Tina Wells

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Taramosalata (Fish Roe Spread)

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Ingredients

• 1 diced russet potato, or Hanna sweet potato (for AIP), about 8 oz
• 1/2 medium yellow onion, about 1/2 cup
• 1/4 cup tarama fish roe
• 1/2 cup almond flour
• 1/4 cup extra virgin olive oil, plus more to achieve desired consistency
• Juice of 1/2 lemon, or more to taste
• salt and pepper to taste

Method

1. Peel and dice the onion and potato to same size dice. Boil them together until the potato is tender.
2. Drain and place cooked potato and onion into a food processor and pulse until smooth and creamy. You may need to scrape the bowl a few times to ensure that all of the potato is incorporated.
3. Add the tarama and allow to blend in smoothly. This will turn the mixture a light salmon pink.
4. Add the almond flour and process again until smooth and completely incorporated.
5. With the machine running, slowly drizzle in the olive oil. You're looking for a thick, creamy consistency.
6. Finally, add the lemon juice, salt and pepper to taste.
7. Keeps in the refrigerator for 2 to 3 days, if it lasts that long!

https://livingdelishandnutrish.com/blog/taramosalata-fish-roe-spread

©Tina Wells Luxury Brands, LLC

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