in Greece the guiding principle for the Lenten fast (commencing 17th March this year) is that you should not eat anything that contains blood, so octopus, mussels, cuttlefish, delicous spinach and leek pilaf are just a few of the dishes that are OK – abstaining really doesn’t seem so bad! Taramasalata is also on the menu and I wanted to share the recipe with you.
100g of tarama – red
Good quality olive oil
1 grated onion
Wash the tarama to remove the excess salt and then combine the rest of the ingredients together, this makes around 300g, best served with fresh bread (ideally from one of the village bakeries on the island but I guess you can’t all get there right now!)