Greek Taramosalata Recipe | Simple, Creamy, and Delicious Fish Roe Dip
- Appetizers & Snacks, Dips & Spreads & Sauces, Fingerfood, Greece
This traditional Greek fish roe dip, made with creamy cod roe, bread, olive oil and zesty lemon, is perfect for a Mediterranean appetizer or a tasty spread. Whether you’re hosting a dinner party or looking for a delicious and healthy dip or snack, this vibrant, homemade Taramosalata will impress with its rich flavor and smooth texture. Ready in minutes, it’s ideal for serving with warm pita bread, fresh veggies, or as a standout addition to your mezze platter. Try this recipe and savor a taste of Greece in your own kitchen!
Ingredients:
- 200 g white bread (a few days old, crust removed)
- 100 g fish roe (tarama – cod roe)
- 1 small red onion
- 1 lemon
- 200 ml olive oil
Directions:
(1) Prepare the Bread:
Remove the crust from the white bread and cut it into small pieces. Place the pieces in a bowl with a little water and let them soak for a few minutes until the bread becomes soft. Squeeze out any excess water and set the bread aside.
(2) Make the Taramosalata:
In a food processor or blender, combine the soaked and squeezed bread, fish roe (Tarama), and finely chopped red onion. Blend until smooth.
While blending, gradually add the olive oil and lemon juice alternately. Continue blending until you achieve a creamy consistency. If the mixture is too thick, add a little water as needed until the desired consistency is reached.
(3) Serve:
Transfer the Taramosalata to a serving bowl and garnish with Kalamata olives. Serve with warm pita bread, fresh country bread, or raw vegetables.
Some Recipe Tips:
Choosing the Tarama: For a more vibrant color and stronger flavor, you can use red tarama, as shown here. However, white tarama offers a milder taste.
Bread Choice and Gluten-free Alternative: Use stale or dry bread for best results. Fresh bread can make the Taramosalata too moist and affect the texture. If you prefer a gluten-free option, you can use gluten-free bread or substitute with cooked and cooled potatoes.
Adjusting Consistency: If the mixture is too thick, gradually add a bit more water or lemon juice to reach the desired consistency. For a smoother texture, ensure the bread is thoroughly soaked and squeezed out to avoid lumps.
Balancing Flavors: Taste the mixture before adding the entire amount of lemon juice. Adjust the quantity to your preference for acidity. Adding a pinch of salt can help enhance the overall flavor. Start with a small amount and adjust as needed.
Serving Suggestions: Serve Taramosalata chilled or at room temperature for the best flavor. Accompany with a variety of sides, such as warm pita bread, fresh vegetables (like cucumber and bell peppers), or even as a spread on crackers. Besides Kalamata olives, you can garnish with finely chopped fresh herbs or a drizzle of olive oil for added visual appeal and flavor.
Storage: Taramosalata can be prepared in advance and will stay fresh in an airtight container in the refrigerator for up to 3 days.
Greek Taramosalata Recipe | Simple, Creamy, and Delicious Fish Roe Dip
Course: Appetizers & Snacks, Dips & Spreads & Sauces, FingerfoodCuisine: GreeceDifficulty: Easy15
minutesThis traditional Greek fish roe dip, made with creamy cod roe, bread, olive oil and zesty lemon, is perfect for a Mediterranean appetizer or a tasty spread. Whether you’re hosting a dinner party or looking for a delicious and healthy dip or snack, this vibrant, homemade Taramosalata will impress with its rich flavor and smooth texture. Ready in minutes, it’s ideal for serving with warm pita bread, fresh veggies, or as a standout addition to your mezze platter. Try this recipe and savor a taste of Greece in your own kitchen!
Ingredients
200 g white bread (a few days old, crust removed)
100 g fish roe (tarama - cod roe)
1 small red onion
1 lemon
200 ml olive oil
Directions
Prepare the Bread:
Remove the crust from the white bread and cut it into small pieces. Place the pieces in a bowl with a little water and let them soak for a few minutes until the bread becomes soft. Squeeze out any excess water and set the bread aside.
Make the Taramosalata:
In a food processor or blender, combine the soaked and squeezed bread, fish roe (Tarama), and finely chopped red onion. Blend until smooth.
While blending, gradually add the olive oil and lemon juice alternately. Continue blending until you achieve a creamy consistency. If the mixture is too thick, add a little water as needed until the desired consistency is reached.
Serve:
Transfer the Taramosalata to a serving bowl and garnish with Kalamata olives. Serve with warm pita bread, fresh country bread, or raw vegetables.
Notes
- Choosing the Tarama: For a more vibrant color and stronger flavor, you can use red tarama, as shown here. However, white tarama offers a milder taste.
- Bread Choice and Gluten-free Alternative: Use stale or dry bread for best results. Fresh bread can make the Taramosalata too moist and affect the texture. If you prefer a gluten-free option, you can use gluten-free bread or substitute with cooked and cooled potatoes.
- Adjusting Consistency: If the mixture is too thick, gradually add a bit more water or lemon juice to reach the desired consistency. For a smoother texture, ensure the bread is thoroughly soaked and squeezed out to avoid lumps.
- Balancing Flavors: Taste the mixture before adding the entire amount of lemon juice. Adjust the quantity to your preference for acidity. Adding a pinch of salt can help enhance the overall flavor. Start with a small amount and adjust as needed.
- Serving Suggestions: Serve Taramosalata chilled or at room temperature for the best flavor. Accompany with a variety of sides, such as warm pita bread, fresh vegetables (like cucumber and bell peppers), or even as a spread on crackers. Besides Kalamata olives, you can garnish with finely chopped fresh herbs or a drizzle of olive oil for added visual appeal and flavor.
- Storage: Taramosalata can be prepared in advance and will stay fresh in an airtight container in the refrigerator for up to 3 days.