Taramasalata
A traditional Greek meze dip made from cured fish roe, softened bread, and lemon, whipped into a light emulsion.
- 15 min
- 199 kcal / serving
- medium
- Protein
- 3.9 g
- Fat
- 18.5 g
- Carbs
- 4.7 g
Contains: fish, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 100 g tarama (salted and cured carp or cod roe)
- 2 slices white bread (crusts removed, approx. 30 g each)
- 1/2 pc onion (finely grated)
- 3 tbsp lemon juice
- 100 ml vegetable oil (neutral taste, e.g., canola)
- 50 ml mild olive oil
- 2 tbsp lukewarm water
Method
- Submerge the crustless white bread slices in a bowl of water for 5 minutes to soften, then squeeze firmly to wring out all excess water.
- Place the cured fish roe (tarama), the well-squeezed soaked bread, and the finely grated onion into a blender or food processor.
- Pour in the fresh lemon juice and blend the ingredients on medium speed until they form a uniform, smooth paste.
- Mix the vegetable and olive oils together. With the blender running, drizzle the oil in slowly—drop by drop at first, then in a steady stream.
- If the mixture becomes too dense or stiff, add the lukewarm water one tablespoon at a time to help loosen the emulsion.
- Continue whipping until the taramasalata turns into a pale, airy, and creamy dip. Chill and serve alongside warm pita bread. Makes about 8 servings.
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