Taramosalata

Taramosalata is one of the great Greek meze recipes. The delicious dip is made with rich fish roe, extra virgin olive oil, bread, and lemons.

Course Appetizer

Cuisine Cypriot, Greek

Prep Time 15

Cook Time 15

Servings

Calories 279kcal

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.

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.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.