Greek Tarama Dip (Taramosalata)
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3.9
207 reviews
Good
Greek Tarama Dip (Taramosalata)
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Here's how you can make both versions of Greek Tarama Dip (Pink + White). Made with fish roe and either stale bread or potatoes as a base.
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Ingredients
For Making The Pink Tarama:
- 250 grams (8.8 oz) potatoes Yukon gold or Russets
- 70 grams (2.4 oz) red onion
- 140 grams (8 tablespoons) pink Tarama fish roe
- 100 grams (10 tablespoons) extra virgin olive oil
- 40 grams (4 tablespoons) lemon juice fresh
For Making The White Tarama:
- 400 grams / 14 oz stale bread, crust removed
- 160 grams / 5.6 oz white Tarama fish roe
- 150 grams / 5.3 oz white onion
- 170 ml olive oil
- 100 ml freshly squeezed lemon juice
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Instructions
To Make The Pink Tarama:
- Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
- Drain the potatoes and transfer them back to the hot pot. Mash them with a fork or potato masher. Set aside to cool down to room temperature.
- Cut the onion into smaller pieces and add to a food processor. Pulse until smooth.
- Then add the pink Tarama to the food processor along with the olive oil and pulse until thick paste forms.
- Add the lemon juice and blend until uniform.
- Add the mashed potatoes in batches to the food processor and pulse until fully incorporated.
- Serve the Tarama straight away or refrigerate for up to 4 days.
To Make The White Tarama:
- Place the stale bread in a bowl and pour enough water to cover the bread. Let the bread soak for about 1 hour. Then remove the bread from the bowl and squeeze it really well with your hands to remove all the water. Place it in a bowl and set it aside.
- Peel the onion and cut it into smaller pieces. Place inside a blender or food processor along with the lemon juice and white Tarama. Blend until smooth paste forms. Then incorporate the bread in bits at a time and keep blending until nice and smooth.
- Add the olive oil in slowly, while keep blending until it all gets incorporated into the dip. Then place the Tarama Dip in a bowl or food container and refrigerate for about 2 hours before serving.
Equipments used:
Nutrition Information
Show Details
Serving
1 bowl
Calories
2043kcal
(102%)
Carbohydrates
135g
(45%)
Protein
45g
(90%)
Fat
151g
(232%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
23g
Monounsaturated Fat
98g
Trans Fat
0.1g
Cholesterol
470mg
(157%)
Sodium
2161mg
(90%)
Potassium
1189mg
(34%)
Fiber
13g
(52%)
Sugar
19g
(38%)
Vitamin A
737IU
(15%)
Vitamin C
61mg
(68%)
Calcium
516mg
(52%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 2043 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 2043kcal | 102% |
| Carbohydrates | 135g | 45% |
| Protein | 45g | 90% |
| Fat | 151g | 232% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 98g | 490% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 470mg | 157% |
| Sodium | 2161mg | 90% |
| Potassium | 1189mg | 25% |
| Fiber | 13g | 52% |
| Sugar | 19g | 38% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 61mg | 68% |
| Calcium | 516mg | 52% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
3.9
207 reviews
Good
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