Greek Tarama Dip (Taramosalata)
User Reviews
3.9
Greek Tarama Dip (Taramosalata)
Description
Greek Tarama Dip, or Taramosalata, is a traditional spread made chiefly from fish roe called Tarama. This recipe covers making both Pink and White Tarama variations. The Pink Tarama starts with boiling and mashing Yukon gold or Russet potatoes, which contribute a silky base. Red onion, pink tarama roe, olive oil, and freshly squeezed lemon juice are blended into a thick paste, then mashed potatoes are incorporated, resulting in a creamy, spreadable dip. The White Tarama version involves soaking stale bread to create a soft foundation. White tarama roe, white onion, olive oil, and lemon juice are combined and blended, then the soaked bread is added to produce a similarly smooth dip. Both versions offer a tangy, salty, and slightly oily flavor profile characteristic of tarama, ideal for spreading on pita, crackers, or fresh vegetables. These dips can be served immediately or refrigerated for up to four days, maintaining their texture and flavor well in cold storage.
Ingredients
For Making The Pink Tarama:
- 250 grams (8.8 oz) potato Yukon gold or Russets
- 70 grams (2.4 oz) red onion
- 140 grams (8 tablespoons) Tarama fish roe pink
- 100 grams (10 tablespoons) extra virgin olive oil
- 40 grams (4 tablespoons) lemon juice fresh
For Making The White Tarama:
- 400 grams / 14 oz bread stale, crust removed
- 160 grams / 5.6 oz Tarama fish roe white
- 150 grams / 5.3 oz white onion
- 170 ml olive oil
- 100 ml lemon juice freshly squeezed
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.9
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