Taramasalata

Name: Taramasalata
Cook time: 48 min
Total time: 48 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 200g White Bread, day-old, crusts removed; 120g Tarama, salted carp or cod roe; 180ml Extra Virgin Olive Oil; 60ml Lemon Juice, fresh; 1 Onions, finely grated; 3 tbsp Water, cold, as needed for consistency; 1 tbsp Extra Virgin Olive Oil, for finishing, optional

Taramasalata is a silky, tangy Greek dip made from cured fish roe whipped into a bright, lemony spread. It pairs perfectly with warm pita, crisp vegetables, or crusty bread and makes a simple yet sophisticated appetizer. This version uses soft white bread for a smooth texture and a drizzle of olive oil for richness.

Taramasalata is a silky, tangy Greek dip made from cured fish roe whipped into a bright, lemony spread. It pairs perfectly with wa... Show more

Traditional Greek Recipe

Health Grade

D+ · Occasional

Rating

4.2

Time

45 min

Price

0,97 €

Calories

375 kcal

quick

easy

low sugar

no cooking

Method

Prep the base

Tear the day-old White Bread into rough pieces and finely grate the Onion on the smallest side of a grater so it almost melts into the dip.

Blend it smooth

Add the Tarama and fresh Lemon Juice to a jug blender with the bread and onion. With the machine running, pour in the 180 ml of Extra Virgin Olive Oil in a very thin, steady stream so the mixture emulsifies and turns pale pink and creamy, stopping once or twice to scrape down the sides if needed. If it feels too thick, blend in up to 3 tablespoons of cold Water, a tablespoon at a time, until it is smooth, glossy, and spoonable.