Experience the authentic flavors of Greece with this creamy, indulgent Taramasalata – a classic fish roe dip that’s ready in just 15 minutes.
This traditional Greek meze combines the delicate brininess of fish roe with smooth, wholesome ingredients to create a perfectly balanced appetizer.
Whether served with warm pita bread or fresh vegetables, this protein-rich dip (8.4g per serving) brings Mediterranean sophistication to your table. Perfect for entertaining guests or enjoying as a luxurious snack.
Fresh Greek Taramasalata Ingredients
- White Tarama: 100g of high-quality fish roe, the star ingredient that gives this dip its distinctive flavor
- White Bread: 300g stale bread with crusts removed, soaked and squeezed – creates the perfect creamy base
- Olive Oil: 170-180ml of premium olive oil for that authentic Mediterranean smoothness
- Lemons: Juice from 2 fresh lemons, adding bright citrusy notes
- Red Onion: 1 medium, finely grated to infuse subtle savory depth
Step-by-Step Preparation Guide
- Bread Preparation: Soak your bread in water, then thoroughly squeeze out excess moisture – this ensures perfect texture!
- Initial Blending: Combine the squeezed bread, grated onion, and tarama in your food processor until you achieve a smooth pulp
- Adding Citrus: Mix in half the lemon juice, blending until well incorporated
- Emulsification: Gradually stream in olive oil while blending, similar to making mayonnaise, until beautifully creamy
- Final Seasoning: Taste and adjust with remaining lemon juice to achieve your preferred tanginess
- Serving: Present your freshly made taramasalata with warm pita bread for an authentic Greek experience
Kitchen Tips
When making taramasalata, the magic happens in how you add the oil – just like creating mayonnaise! Pour it in very slowly while the food processor runs.
This gentle stream helps everything mix perfectly and gives you that lovely smooth texture. If your dip feels too thick, add tiny splashes of water or lemon juice until it’s just right.
Variations
While this is the classic Greek version, you can play with the recipe a bit! Some home cooks like using potato instead of bread for a different texture.
You can also adjust the color – if your taramasalata looks too pink (from the fish roe), just use a bit less tarama. Want it extra creamy? Try using half olive oil and half neutral oil like sunflower.
Serving Ideas
This pink-hued dip shines as part of a Greek mezze spread! Serve it alongside warm pita bread, cucumber slices, or crunchy breadsticks.
For a lovely presentation, drizzle a little olive oil on top and sprinkle with paprika or black pepper. It’s perfect for parties – just pop it in a nice bowl with plenty of dipping options around it.
Storage Tips
Your taramasalata will stay fresh in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again, as the oils might separate a bit.
The texture might firm up in the fridge – just let it sit at room temperature for 10 minutes and add a tiny splash of olive oil if needed.
Taramasalata (Greek Fish Roe Dip)
Equipment
- Food processor
Ingredients
Main Ingredients
- 100 g white tarama (fish roe) (3.5 oz.)
- 300 g white stale bread, crust removed, soaked in water and squeezed (10 oz.)
- 170-180 ml olive oil (3/4 of a cup)
- 2 lemons, juiced
- 1 medium red onion grated
Instructions
- To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
- In a food processor add the bread, grated onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, according to preference and blend again.
- Serve this traditional Greek taramasalata dip with lots of home made pita breads aside.