It is that time of year in Greece again. The big fasting period is approaching and its beginning is marked with Kathara Deftera (Clean Monday). On that day the food is special, people spend the day flying kites, dancing and eating taramosalata (fish roe dip made with olive oil and bread), olives, lagana (bread), shellfish, octopus and halva (you can read more about it here).
As this is a blog about the traditional Greek diet and food, I am always looking to make little tweaks here and there and make some recipes even healthier. I’ve been trying out some new ways for making taramosalata, and this one with whole wheat bread is outstanding. I have to say that I don’t like messing with traditional recipes if it is going change the taste drastically, but this recipe tasted great. The texture is a bit grainier compared to a taramosalata made with potato and the color is a bit tanner, but taste-wise there is not much difference.
The fat content is the same as with regular taramosalata, but you are getting more fiber from the whole grains then you would with just using regular white bread or potato. And remember this is good fat from the olive oil and omega-3 fatty acids from the fish roe. I also used a new food processor this time, making it a bit easier, particularly when adding the olive oil.
You can find the recipes for the traditional taramosalata as well as my mom’s recipe and its nutritional value by clicking here.