Fish Roe Dip
Known in Greece as: Taramosalata
An authentic Greek fish roe dip - creamy white taramosalata made the traditional way.
Ingredients
- 100g white tarama (carp, cod, or grey mullet roe - not the pink dyed version)
- 5 slices white bread, crusts removed
- 1 small onion, finely grated
- Juice of 2 lemons (about 80ml)
- 250ml mild olive oil or sunflower oil
- 50-100ml cold water
- White pepper to taste (optional)
- To serve:
- Extra virgin olive oil for drizzling
- Kalamata olives
- Lemon wedges
- Warm pita bread
- Fresh parsley or dill
Method
-
Soak the bread slices in water for 2-3 minutes until completely softened. Squeeze out all the excess water thoroughly with your hands - the bread should be damp but not dripping wet. This is crucial for the right texture.
-
Place the white tarama in a food processor and pulse a few times to break it up and remove any skin or membrane.
-
Add the squeezed bread and grated onion to the food processor. Blend until completely smooth with no lumps.
-
With the processor running, gradually add the lemon juice. The mixture will begin to lighten in colour.
-
Now, with the processor still running, begin adding the oil in a very slow, steady stream - exactly as you would when making mayonnaise. This emulsification is what creates the creamy, fluffy texture.
-
As you add the oil, the taramosalata will become paler, fluffier, and increase in volume. Continue until all the oil is incorporated and the mixture is thick, creamy, and almost white in colour.
-
Add cold water, 1-2 tablespoons at a time, to achieve your desired consistency. Authentic taramosalata should be light, fluffy, and spreadable - similar to thick whipped cream or soft butter.
-
Taste and adjust the seasoning. Add more lemon juice if you prefer it tangier. Some people add a pinch of white pepper. Remember that tarama is already salty, so you shouldn't need to add salt.
-
Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavours to develop and the texture to set.
-
Before serving, drizzle with a good quality extra virgin olive oil and garnish with fresh parsley or dill if desired. Serve chilled with warm pita bread, olives, and lemon wedges. It's traditionally part of a mezze spread and is perfect for Clean Monday (Kathara Deftera). Store in an airtight container in the fridge for up to 3 days.