Taramasalata (Ταραμοσαλάτα)

Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

Servings: 8 servings

Country of Origin

Greece

Description

A velvety, savory Greek dip made by whipping cured pink carp or cod roe (tarama) with soaked white bread or potato, lemon juice, grated onion, and extra virgin olive oil until fluffy.

Presentation & How It's Eaten

Served chilled, smoothed into a shallow bowl garnished with Kalamata olives and parsley. Eaten spread over warm pita bread or crusty loaf.

Ingredients

• 100g (3.5 oz) cured pink tarama (fish roe)

• 4 slices stale white bread (crusts removed)

• 1/2 cup water (for soaking bread)

• 1 small yellow onion, finely grated

• 1/3 cup fresh lemon juice

• 3/4 cup extra virgin olive oil or neutral oil

• 1/4 cup lukewarm water (if needed)

Step-by-Step Directions

1. Soak Bread: Soak stale white bread slices in water for 5 minutes, then squeeze firmly in your hands to remove all liquid.

2. Blend Roe Base: Place cured tarama roe, squeezed bread, and grated onion into a food processor. Process for 2 minutes until smooth paste forms.

3. Emulsify Oil: With processor running continuously on low, slowly stream in olive oil and lemon juice alternately until mixture emulsifies into a light, pale-pink fluffy cream.

4. Adjust Texture: If dip is too thick, add 1–2 tbsp lukewarm water while blending until airy.

5. Chill & Serve: Chill in refrigerator for 1 hour before serving with warm pita.

Cooking Tips

• Stream Oil Slowly: Add olive oil in a slow, steady stream as if making mayonnaise to prevent roe emulsion from breaking.

Nutrition Facts

(Estimated per serving)

• Calories: ~210 kcal

• Total Fat: 20g

• Saturated Fat: 3g

• Cholesterol: 25mg

• Sodium: ~420mg

• Total Carbohydrates: 6g

• Dietary Fiber: 0.4g

• Sugars: 0.8g

• Protein: 3g