White tarama mousse is a more refined and velvety version of the classic taramosalata. Light, airy, and perfect for a Lenten table or as a meze with ouzo, it’s incredibly easy to prepare and impresses with its smooth texture and delicate flavor.
Ingredients (Serves 4–6)
- 150 g white tarama (high quality)
- 1 small onion (optional)
- 150 g white bread crumb (crust removed)
- 120 ml extra virgin olive oil
- Juice of 1–2 lemons (adjust to taste)
- 2–3 tbsp cold water or sparkling water
Instructions
- Soak the bread in water for 2–3 minutes, then squeeze it very well to remove excess moisture.
- In a blender, add the tarama, bread, and onion (if using).
- Blend until smooth and creamy.
- Gradually add the olive oil in a thin, steady stream while blending continuously.
- Pour in the lemon juice and a little cold water for a lighter, fluffier texture.
- Continue blending until the mixture becomes smooth and airy.
- ? Optional: for an extra fluffy result, blend for an additional minute at high speed at the end.
Success Tips
- Choose white tarama rather than pink (pink versions often contain added coloring).
- Add the olive oil slowly to ensure the mixture emulsifies properly.
- Cold or sparkling water helps create a lighter texture.
- If the mousse is too thick, add a little more water. If too loose, incorporate a bit more bread.
Variations
- Substitute boiled potato for bread for a silkier texture.
- Add a little lemon zest for extra freshness.
- Mix in finely chopped dill for a brighter flavor.
Serving Suggestions
- Toasted bread or breadsticks
- Pita bread or traditional flatbread
- Fresh raw vegetables (carrots, cucumber, celery)
- A glass of ouzo or tsipouro
Preparation & Storage
- Preparation time: 10 minutes
- Storage: Keep refrigerated in an airtight container for 2–3 days
