📝 About This Recipe
A cornerstone of the Greek 'Mezedes' table, Taramosalata is a luxurious, creamy emulsion of cured fish roe, citrus, and high-quality oils. This authentic version uses a bread base to achieve a cloud-like texture that balances the intense, salty umami of the roe with the brightness of fresh lemon. It is a sophisticated, savory spread that embodies the sun-drenched flavors of the Mediterranean coast.
🥗 Ingredients
The Base
- 4-5 slices White crusty bread (stale, crusts removed)
- 2 cups Water (for soaking the bread)
The Emulsion
- 100 grams White Taramas (Carp or Cod Roe) (high quality, undyed)
- 1 small Shallot (very finely grated)
- 4-5 tablespoons Lemon juice (freshly squeezed)
- 1 cup Neutral oil (such as sunflower or grapeseed oil)
- 1/2 cup Extra virgin olive oil (mild and fruity Greek variety)
- 1/4 teaspoon White pepper (ground)
- 1-2 tablespoons Cold water (to adjust consistency if needed)
For Garnish
- 4-5 pieces Kalamata olives (whole or halved)
- 1 sprig Fresh parsley (finely chopped)
- 1 teaspoon Extra virgin olive oil (for drizzling)
- 1 pinch Lemon zest (freshly grated)
👨🍳 Instructions
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1
Begin by removing the crusts from your stale bread slices. Place the white centers in a bowl and cover with water. Let them soak for about 5-10 minutes until completely soft.
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2
Take the soaked bread and squeeze it very firmly with your hands to remove as much water as possible. The bread should feel like a damp, compact paste.
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3
In a food processor or high-speed blender, add the white fish roe (taramas) and the finely grated shallot.
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4
Pulse the roe and shallot together for 30 seconds until they form a smooth, uniform paste.
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5
Add the squeezed bread paste to the food processor along with 2 tablespoons of the lemon juice.
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6
Process the mixture on medium speed for 2-3 minutes. You want the bread and roe to be perfectly integrated before you start adding oil.
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7
Combine the neutral oil and the olive oil in a measuring jug with a pouring lip.
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8
With the food processor running on low-medium speed, begin adding the oil mixture in a very slow, thin, steady stream, much like making a mayonnaise.
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9
Stop occasionally to scrape down the sides of the bowl to ensure everything is being emulsified evenly.
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10
As the mixture thickens, add the remaining lemon juice and the white pepper. If the mixture becomes too thick to move, add 1 tablespoon of cold water to loosen it.
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11
Continue adding the oil until it is all incorporated and the dip has reached a fluffy, pale, and creamy consistency.
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12
Taste the taramosalata. It should be salty and tangy; if it's too salty, you can add a little more bread or lemon, though the saltiness is characteristic of the dish.
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13
Transfer the dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up.
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14
Before serving, give it a gentle stir. Garnish with a drizzle of olive oil, a few Kalamata olives, a sprinkle of parsley, and a touch of lemon zest.
💡 Chef's Tips
Always look for 'White' Taramas rather than the bright pink variety; white roe is higher quality and lacks artificial dyes. Ensure the bread is squeezed very dry, as excess water will prevent the oil from emulsifying properly. Use a neutral oil for the bulk of the recipe; using 100% extra virgin olive oil can sometimes make the dip taste bitter when blended at high speeds. If the mixture breaks (separates), treat it like a mayo: start with a fresh tablespoon of bread paste in a clean bowl and slowly whisk the broken mixture into it. For a lighter version, some people use boiled, mashed potatoes instead of bread, but bread provides the most authentic silky texture.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough for dipping. Pairs beautifully with crisp, chilled Greek white wines like Assyrtiko or Moschofilero. Include it as part of a larger Meze platter alongside Dolmades, Tzatziki, and grilled octopus. Serve with crunchy raw vegetables like cucumber spears, radishes, and bell pepper strips for a fresh contrast. Enjoy alongside a glass of Ouzo over ice to cut through the rich, salty creaminess of the roe.