Taramosalata is one of the iconic Greek meze recipes — velvety, briny, and full of character. Made with rich tarama (salted fish roe), good extra virgin olive oil, soft bread, and plenty of fresh lemon juice, it whips into a creamy dip that’s impossible to resist.
It’s a classic Lenten dish, but Greeks don’t wait for a holiday to enjoy it. Taramosalata shows up on meze tables all year long, served with warm pita, crunchy veggies, or thick slices of crusty bread for the perfect salty-bright bite.
If you love this Taramosalata, you will also love this Authentic Fava Dip, Tzatziki Yogurt Dip, or the Tirokafteri-Spicy Feta Dip!
Why you will love taramosalata
Here is what you need
- Fish roe, taramas. Salted and cured carp or cod roe. This is the base of the dip and gives taramosalata its signature briny, savory flavor.
- Lemons. You’ll use both the juice and the zest for brightness, acidity, and balance.
- Fresh dill. Optional. A sprinkle of chopped dill on top adds color and a subtle fresh note.
- Sea salt and freshly ground white pepper. Optional. Most of the time you won’t need extra seasoning — taramas is naturally salty — but keep these on hand in case you want a tiny adjustment
Pro tips
- Choose high-quality tarama.
Look for beige or light tan roe. This is the good stuff. Bright pink tarama usually means added coloring and lesser quality. - Soak the bread well.
The bread must be fully saturated and squeezed dry. Any excess water can make the dip too loose or dilute the flavor. - Add the olive oil slowly.
This is the difference between fluffy, luxurious taramosalata and a sad, oily puddle. Pour in a thin, steady stream while blending. - Taste as you go.
Taramas varies wildly in saltiness. Adjust lemon and bread quantity to balance flavor and texture. - Serve it slightly chilled.
Taramosalata tastes best after resting in the fridge for at least 30 minutes so the flavors can settle. - Use a food processor.
You can use a mortar and pestle, but the processor gives that signature silky, airy texture you want.
Step by step
STEP 1. Soak the bread in plenty of water, then squeeze it well with your hands to remove as much liquid as possible.
(You can also place the soaked bread in a clean kitchen towel, wrap it tightly, and squeeze until the excess water is gone.)
Zest and juice two lemons.
Using a food processor, grate a small onion. Add the fish roe (taramas), lemon zest, and lemon juice.
Blend until the mixture looks smooth and creamy.
Step 2. Add the squeezed bread to the processor and blend again until fully incorporated.
STEP 3. With the processor running, slowly pour in the olive oil.
Keep blending until the mixture becomes pale, fluffy, and silky.
Step 4. Your taramosalata is ready!
FAQs
Storage and reheating
- Refrigeration: Store taramosalata in an airtight container for 4–5 days. The flavor actually improves on day two as the lemon and roe mellow and marry together.
- Avoid cross-contamination: Always use a clean spoon — taramosalata can spoil quickly if exposed to germs or double dipping.
- Freezing: Not recommended. The emulsion breaks after thawing and the texture becomes grainy and oily.
- Make-ahead: Taramosalata is even better when made earlier in the day or the night before serving. It firms up and develops deeper flavor.
Serving suggestions
- Scoop the taramosalata into a shallow bowl and finish with a drizzle of extra virgin olive oil, a pinch of lemon zest, and a sprinkle of fresh dill if you like a bright herbal note. Serve it mezze-style with:
- Warm Greek bread brushed with olive oil and oregano
- Toasted pita wedges
- Gigantes beans or roasted Greek lima beans
- Marinated olives with feta
- Crisp vegetables like cucumbers, radishes, and celery for dipping
- Fried calamari or grilled shrimp for a seafood pairing that sings
- This spread turns any table into a taverna moment.
More Greek dips
Taramosalata
Equipment
- Food processor
Ingredients
- 120 gr fish roe tarama. 4.2 oz
- 200 gr stale bread with no crust. About ¾ of a cup , soaked with water removed
- 80 ml fresh lemon juice or the juice from two lemons
- 300 ml extra virgin olive oil Approximately 1.2 cups
- 1 small size onion or half a regular size onion
For serving
- 2 tablespoons fresh dill optional
- lemon zest
Instructions
- Soak the bread in plenty of water. Squeeze with your hands to remove most of the liquid. (You can place the bread in a kitchen towel, wrap and squeeze until all liquid is out).
- Zest and extract the juice from two lemons.
- Using a food processor, grate a small onion.
- Add in the fish roe and the lemon juice and beat until creamy.
- Add the bread, start beating, and gradually pour the olive oil. Pulse until the taramosalata is creamy, like mayonnaise.The longer you beat, the creamier it will get. Check the texture with a spoon and pulse to your liking.
- Pour dip into a bowl, sprinkle lemon zest, and chopped dill if you like, and serve tapas style with bread, crackers, and olives.
Notes
- Use day-old bread. It gives better texture and absorbs the lemon and roe beautifully.
- Squeeze the bread well after soaking. Extra water will dilute the dip and make it gummy.
- Use white tarama (not the neon-pink mass-produced stuff). The flavor is cleaner and more delicate.
- Add the olive oil slowly while blending to help the dip emulsify and turn velvety.
- Taste before seasoning — tarama is naturally salty, and you may not need extra salt at all.
- If the dip feels too thick, whisk in a spoonful of cold water or lemon juice to loosen it.
- Make it one hour ahead for best flavor — the lemon and roe settle into a perfect balance.
Nutrition
