Greek · Main · Easy
Taramosalata
Creamy, briny fish roe dip whipped with olive oil and lemon. The star of every Greek meze table.
The whole recipe in 60 seconds
Taramosalata, in 5 ideas
- Soak the bread well and squeeze it dry, too much water makes it gluey.
- Add the oil in a thin stream like mayonnaise for the creamiest result.
- White tarama gives the classic pale pink color.
- Chill it at least an hour, the flavor deepens.
- Serve with warm pita, raw vegetables, or both.
What you need
Ingredients
- 100g tarama (fish roe)
- 2 thick slices white bread, crusts removed
- 150ml olive oil
- Juice of 1 lemon
- 1 small onion, grated
- Warm pita, to serve
How to make it
Directions
- Soak the bread in water 5 minutes, then squeeze completely dry.
- Blend the tarama, bread, onion and lemon juice into a smooth paste.
- With the blender running, drizzle in the olive oil in a thin stream until thick and creamy.
- Taste and adjust lemon and salt.
- Chill at least 1 hour and serve with warm pita.
Money saver. A small tub of tarama stretches into a big bowl of dip, making this the cheapest party food that looks fancy.