This delicious dip is full of flavor and tangy! A white wine would be a perfect match!
Serves: 4 Prep. time: 10′ Cooks in: – Ready in: 10′
150g fish roe
½ cup dill
6 bread slices, crust removed, soaked in water, squeezed
2 lemons, juiced
2/3 cup sunflower oil
In your multi or blender whizz fish roe with dill and bread. Add lemon juice in batches alternating with oil whizzing until you get a smooth paste of a dip consistency. Serve with breadsticks, toasted wholegrain bread or toasted flour tortillas.
Photo Vangelis Paterakis – Food styling Elena Jeffrey
Και η συνταγή στα ελληνικά: Αβγοταραχοσαλάτα