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Taramasalata (Greek Fish Roe dip or Taramosalata) Recipe

Taramasalata (Greek Fish Roe Dip)

Bushra
A traditional Greek fish roe dip made with tarama, bread, olive oil, lemon juice, and onion.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dips
Cuisine Greek
Servings 6 portions
Calories 348 kcal

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.

Nutrition

Calories: 348kcalCarbohydrates: 27.8gProtein: 8.4gFat: 23.8gSaturated Fat: 3.6gCholesterol: 62.3mgSodium: 261.1mgFiber: 1.7gSugar: 4g
Keyword fish roe dip, Greek mezze, Mediterranean appetizer, seafood spread, traditional Greek dip
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