Taramosalata
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
12
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Calories
279 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Greek
Taramosalata
Description
The Taramosalata recipe uses fish roe combined with soaked and drained crustless bread, lemon juice, and grated onion, which are processed together while gradually adding extra virgin olive oil to create a creamy dip. The consistency should be smooth and rich, similar to a mousse or mayonnaise.
The flavor profile is savory and tangy from the lemon juice, balanced by the briny fish roe and the freshness of onion. Extra virgin olive oil contributes to a silky mouthfeel and depth of flavor. Dill and lemon zest are optional finishing touches that add herbal and citrus accents.
This dip is traditionally served as a meze with breads, crackers, or olives, making it a versatile appetizer or snack component. Its creamy texture complements crisp accompaniments.
Using good quality, preferably leftover sourdough bread enhances the taste. Avoid vegetable oils and use extra virgin olive oil for better flavor and freshness. Garlic can optionally be added with the onion for extra aroma.
Ingredients
- 120 gr fish roe tarama. 4.2 oz
- 200 gr bread with no crust. About ¾ of a cup, soaked with water removed, stale
- 80 ml lemon juice or the juice from two lemons, fresh
- 300 ml extra virgin olive oil Approximately 1.2 cups
- 1 onion or half a regular size onion, small size
For serving
- 2 tablespoons dill optional, fresh
- lemon zest
Instructions
- Soak the bread in plenty of water. Squeeze with your hands to remove most of the liquid. (You can place the bread in a kitchen towel, wrap and squeeze until all liquid is out).
- Zest and extract the juice from two lemons.
- Using a food processor, grate a small onion.
- Add in the fish roe and the lemon juice and beat until creamy.
- Add the bread, start beating, and gradually pour the olive oil. Pulse until the taramosalata is creamy, like mayonnaise.The longer you beat, the creamier it will get. Check the texture with a spoon and pulse to your liking.
- Pour dip into a bowl, sprinkle lemon zest, and chopped dill if you like, and serve tapas style with bread, crackers, and olives.
Notes
- Use leftover sourdough or good quality bread rather than over-processed white bread for better texture and flavor.
- Use extra virgin olive oil instead of vegetable oil for a fresher taste and health benefits.
- Optionally add a clove of garlic with the onion for added aroma.
- Nutritional information is approximate and depends on ingredient brands and amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 230mg | 10% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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