Taramasalata Recipe

Taramasalata is the blushing pink dip of the Greek meze table, whipped from salted fish roe, bread and olive oil until it turns pale and silky. It is salty, lemony and endlessly scoopable with warm bread. A small bowl of it makes any table feel like a taverna.

Prep time

15 mins

Cook time

0 mins

Total time

15 mins

Servings

4 servings

Calories

290

Ingredients

• 100 g tarama (salted cod roe)
• 2 slices white bread, crusts removed, soaked
• 1 small onion, grated
• 1 lemon, juiced
• 150 ml extra virgin olive oil
• 2 tablespoons milk
• Black pepper
• Warm pitta bread, to serve
• Olives and cucumber, to serve

Instructions

1. Squeeze the soaked bread dry and put it in a food processor with the tarama and onion.
2. Blend until smooth, then add the lemon juice.
3. With the motor running, drizzle in the olive oil slowly until the dip turns pale and creamy.
4. Add milk a spoonful at a time if the dip is too thick.
5. Season with black pepper and taste; add more lemon if needed.
6. Chill for 30 minutes and serve with warm pitta, olives and cucumber.

Pro tips

• Add the oil very slowly; rushing it makes the dip split.
• Soak the bread well so it blends smoothly.
• Taste before adding salt; the roe is already salty.
• Chilling improves the texture and flavour.

Frequently asked questions