📝 About This Recipe
This velvety Greek classic is a revelation of Mediterranean coastal flavors, balancing the intense umami of cured fish roe with bright lemon and high-quality olive oil. Unlike the neon-pink store-bought versions, this authentic recipe uses a base of soaked sourdough bread to create a cloud-like texture that is both rich and airy. It is the quintessential 'Meze' dish, perfect for sharing under the sun with a glass of crisp white wine.
🥗 Ingredients
The Base
- 4 thick slices White Sourdough Bread (crusts removed, approximately 200g)
- 2 cups Cold Water (for soaking the bread)
The Roe & Aromatics
- 100 grams White Taramas (Carp or Cod Roe) (undyed, cured fish roe)
- 1 small Shallot (very finely grated or pureed)
- 1 small Garlic Clove (minced to a paste)
Emulsion & Seasoning
- 3/4 cup Extra Virgin Olive Oil (mild and fruity profile)
- 1/4 cup Neutral Vegetable Oil (to balance the intensity of the olive oil)
- 3-4 tablespoons Lemon Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (finely ground)
- 1-2 tablespoons Ice Cold Water (to adjust consistency at the end)
For Garnish
- 4-5 pieces Kalamata Olives (for the center)
- 1 sprig Fresh Parsley (finely chopped)
- 1 pinch Lemon Zest (bright finish)
- 1 pinch Paprika (sweet or smoked for color)
👨🍳 Instructions
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1
Begin by removing the crusts from your sourdough slices. Cut the bread into 1-inch cubes and place them in a medium bowl.
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2
Submerge the bread in cold water and let it soak for 5-10 minutes until completely soft and saturated.
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3
Take handfuls of the soaked bread and squeeze very firmly to remove as much water as possible. The bread should feel like a thick, damp paste. Set aside.
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4
In a food processor or high-speed blender, add the white taramas (roe), the grated shallot, and the minced garlic paste.
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5
Pulse the roe mixture for 30 seconds until it forms a smooth, creamy pinkish-beige paste.
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6
Add the squeezed bread paste to the food processor. Process for 1-2 minutes, scraping down the sides, until the bread and roe are perfectly integrated.
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7
Combine the olive oil and neutral oil in a measuring jug with a pouring lip.
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8
With the processor running on medium-low speed, begin adding the oil mixture in a very slow, steady stream, exactly as you would when making mayonnaise.
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9
Halfway through the oil, pause and add 2 tablespoons of lemon juice and the white pepper. This helps stabilize the emulsion.
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10
Resume adding the remaining oil in a slow stream until the mixture is thick, glossy, and pale.
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11
Taste the taramasalata. If it is too thick, add 1 tablespoon of ice-cold water and pulse again to achieve a light, mousse-like texture. Add more lemon juice if you prefer more acidity.
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12
Transfer the spread to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving to allow the flavors to marry and the texture to firm up.
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13
To serve, spread into a shallow bowl, create a swirl with the back of a spoon, and garnish with olives, parsley, a dusting of paprika, and a drizzle of olive oil.
💡 Chef's Tips
Always look for 'white' taramas at the deli, which is naturally pale beige; the pink version contains artificial dyes. If the mixture breaks (separates), add a teaspoon of boiling water and whisk vigorously to bring it back together. Ensure the bread is squeezed very dry, otherwise the dip will be runny rather than creamy. For a lighter version, you can substitute half the bread with a boiled, peeled, and mashed starchy potato. Use a neutral oil (like grapeseed) alongside the olive oil to prevent the dip from becoming too bitter or heavy.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough batons. Pair with crunchy raw vegetables like radishes, cucumber spears, and baby carrots. Accompany with a glass of Assyrtiko wine or a chilled Ouzo on the rocks. Use as a sophisticated spread in a smoked salmon bagel or sandwich. Include it as part of a larger Meze platter with dolmades, feta, and grilled octopus.