Taramosalata: A Traditional Greek Fish Roe Dip

Taramosalata, or taramasalata, is a popular cold appetizer, also available alone, that you can serve with other appetizers as part of a light meal or as the first plate of a seafood lunch. The basic ingredient of taramosalata is taramas, the salted roe of the cod, carp, or grey mullet. 

This traditional Greek fish roe dip recipe has the following ingredients: taramas, white bread, Greek olive oil, the juice of a lemon, pepper, and parsley for the garnish. Make sure the day before making Taramosalata store bread in a dry area overnight as bread should be dry for this recipe. Naturally, the color of taramosalata depends upon the color of taramas. White taramas is purer and of high quality than red taramas which is artificially colored with red paint for aesthetic reasons. For this reason, it is healthier to prefer white over pink taramasalata. Taramas is quite healthy as it is a rich source of proteins, vitamin A, vitamin D, potassium, magnesium, and zinc. Moreover, taramas is one of the highest natural foods rich in Omega-3. 

Greeks usually relish taramosalata on Clean Monday which is the first day of the Great Lent. Moreover, this is one of the highly popular dishes during the Great Lent. There are variations of this recipe that use boiled potatoes instead of bread. In general, utilize bread to balance the salty taste of the roe or potatoes if you aim for a creamier texture. 

This taramosalata recipe serves around ten persons and takes only 15 minutes to prepare.

Taramosalata - Ingredients

  • 150 g of taramas
  • 200 g of white bread
  • 300 ml of Greek olive oil
  • ¼ cup of fresh lemon juice
  • Parsley, finely chopped 

Taramosalata - How to Make

  1. With the help of a sharp cut the crust portion of the bread. 
  2. Cut bread into several thick slices. 
  3. Take a large bowl, fill it with water and submerge the crustless white bread for about 2 minutes until the bread is thoroughly soaked.
  4. With clean hands, squeeze out the water.
  5. Place the wet bread in a food processor bowl. 
  6. Add the fish roe and blend well at low speed. 
  7. Increase speed to medium. 
  8. While mixing, slowly the olive oil and the lemon juice. 
  9. Continue mixing until the fish roe salad has a puréed texture. 
  10. Add slightly more olive oil if necessary. Consistency should be thick enough to spread.
  11. Cover and chill until flavors blend and mixture is cold, about 2 hours or overnight.
  12. Garnish with finely chopped parsley.
Serve with Greek pita or bread. Enjoy