Taramosalata: Greek Fish Roe Dip
User Reviews
4.9
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
6 servings
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Cuisine
Greek
Taramosalata: Greek Fish Roe Dip
Description
Taramosalata, a traditional Greek fish roe dip, blends white fish roe (tarama) with softened stale bread, finely chopped onion, and lemon juice. The ingredients are blended thoroughly while slowly incorporating sunflower oil to create a creamy, smooth consistency. The optional addition of water helps adjust the dip's thickness to preference.
This dip offers a delicate balance of salty and tangy flavors derived from the roe and lemon juice, complemented by the mild sweetness of onion and the richness of sunflower oil. The texture is silky and spreadable, making it ideal for dipping or spreading on various breads.
Taramosalata is commonly served alongside freshly baked or toasted Greek pita bread, raw crunchy vegetables, or complementary olives like green or kalamata, making it a versatile appetizer suitable for gatherings or everyday meals.
Ingredients
- 75 g white fish roe (tarama)
- 500 ml sunflower oil
- 200 g bread stale
- 70 g onion finely chopped
- 50 ml lemon juice
- 40 ml water optional
Instructions
- Soak the stale bread in some water. Squeeze all the excess water out and transfer to a blender.
- Add the fish roe (tarama), onion, and lemon juice.
- Blend until all the ingredients are completely incorporated.
- While blending, add the sunflower oil in a slow steady stream.
- Blend until smooth and creamy and, if necessary, add a little more water to create your preferred consistency.
- Serve with freshly baked bread or toasted Greek pita bread, a variety of crunchy vegetables, green or kalamata olives.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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