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GreekAuthentic Cuisine

Taramosalata

Serves 4 to 6 Dip seafood, Appetizers

Taramosalata

Taramosalata is a creamy Greek dip made from white tarama fish roe, blended with soaked white bread, olive oil, lemon juice, and finely chopped onion. This dish is a staple at both Lenten and festive tables, where it's prepared with generous amounts of olive oil and a pinch of salt, always adjusted by hand.

The taste of taramosalata is a harmonious balance of briny fish roe, the richness of olive oil, and the bright acidity of lemon. It's a dish that captures the essence of Greek home cooking, where each family might have its own slight variation, but the core flavors remain the same.

Ingredients

  • 100 gwhite tarama fish roe
  • 200 gsoaked white bread
  • 120 mlolive oil
  • 1lemon — juiced
  • 1small onion — grated
  • to tastefine sea salt

Method

  1. Begin by preparing the base for the Taramosalata. Take 100 g of white tarama fish roe and place it in a blender or food processor. Peel and roughly chop 1 small onion, adding it to the blender. Blend the mixture until it becomes smooth and creamy, ensuring there are no large chunks of onion remaining.
  2. Next, prepare the bread. Take 200 g of white bread that has been soaked in water, then squeeze out as much excess liquid as possible. Add the squeezed bread to the blended fish roe mixture. Blend again until the bread is fully incorporated and the mixture is smooth and homogeneous.
  3. Now, slowly incorporate 120 ml of olive oil into the mixture. With the blender running on a low setting, gradually drizzle in the olive oil to allow the mixture to emulsify. This should result in a creamy and slightly thickened texture.
  4. Once the olive oil is fully incorporated, squeeze the juice of 1 lemon into the mixture. Blend briefly to combine, ensuring the lemon juice is evenly distributed throughout the mixture. The lemon will add a bright, tangy flavor that balances the richness of the roe.
  5. Taste the mixture and season with fine sea salt to your preference. If desired, you can also add a small amount of finely minced garlic for an additional layer of flavor. Blend once more to ensure the seasoning is well mixed.
  6. Allow the Taramosalata to rest briefly at room temperature, which will let the flavors meld together. Once rested, transfer the mixture to a serving bowl. Serve cool, accompanied by pita bread or fresh vegetables for dipping.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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