📝 About This Recipe
A cornerstone of the Greek Meze table, this Taramosalata is a masterclass in balancing the briny intensity of cured fish roe with the creamy softness of soaked bread and bright citrus. Unlike the neon-pink commercial versions, this authentic recipe yields a pale, whipped mousse that is incredibly airy and sophisticated. It is a celebration of coastal Mediterranean flavors that transforms humble ingredients into a luxurious, savory spread.
🥗 Ingredients
The Base
- 100 grams White Taramas (Carp or Cod Roe) (high quality, undyed white roe is preferred over pink)
- 300 grams Stale White Bread (crusts removed, sourdough or firm country-style works best)
- 2 cups Water (for soaking the bread)
Emulsion & Aromatics
- 1 cup Extra Virgin Olive Oil (use a mild, fruity Greek oil)
- 1/2 cup Vegetable Oil or Grapeseed Oil (helps lighten the texture and prevents the olive oil from overpowering)
- 1/2 small Red Onion (very finely grated or processed into a paste)
- 3-4 tablespoons Lemon Juice (freshly squeezed, adjusted to taste)
- 1/4 teaspoon White Pepper (ground)
For Garnish
- 4-5 pieces Kalamata Olives (for the center)
- 1 sprig Fresh Parsley (finely chopped)
- 1 pinch Lemon Zest (for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the bread base. Remove all crusts from the stale bread and tear the white interior into small chunks.
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2
Place the bread chunks in a bowl of water and let them soak for about 5-10 minutes until completely soft.
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3
Squeeze the soaked bread very thoroughly with your hands. You want to remove as much water as possible so the dip doesn't become runny. It should feel like a dense, damp paste.
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4
Prepare the onion by grating it on the finest side of a box grater. Place the grated onion in a fine-mesh sieve and press out the bitter juice, keeping only the pulp.
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5
In a food processor or high-speed blender, add the fish roe (taramas) and the onion pulp.
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6
Pulse the roe and onion together until they form a smooth paste. This breaks down the tiny eggs to release their flavor and proteins for emulsification.
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7
Add the squeezed bread to the food processor and blend until the mixture is uniform and smooth.
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8
Combine the olive oil and vegetable oil in a measuring jug with a pouring spout.
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9
With the food processor running on a medium-high speed, begin drizzling the oil mixture in a very slow, steady stream, much like making mayonnaise.
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10
As the mixture thickens and emulsifies, pause to add a tablespoon of lemon juice. This will help thin it slightly and allow it to take on more oil.
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11
Continue adding the remaining oil and lemon juice alternately until the dip is light, fluffy, and pale in color.
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12
Add the white pepper and pulse once more. Taste the dip—it should be salty from the roe and tangy from the lemon. Do not add salt, as the roe is naturally very salty.
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13
Transfer the taramosalata to a glass bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up.
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14
To serve, spread the dip into a shallow bowl, create a swirl with the back of a spoon, and garnish with an olive and a sprinkle of parsley.
💡 Chef's Tips
Always look for 'White Taramas' at Greek grocers; it is the premium choice and contains no artificial dyes. If the mixture looks like it's beginning to separate (curdle), add a teaspoon of warm water and blend vigorously to bring the emulsion back together. Ensure the bread is truly stale; fresh bread can make the dip gummy rather than fluffy. Using a mix of vegetable oil and olive oil is a chef's secret—pure olive oil can become too bitter when whipped at high speeds in a blender. For an even lighter version, some modern chefs fold in a few tablespoons of Greek yogurt at the very end, though this is not strictly traditional.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough slices. Pairs beautifully with a crisp, acidic white wine like a Greek Assyrtiko or a dry Rosé. Include it as part of a meze platter alongside dolmades, kalamata olives, and fried calamari. Use it as a sophisticated dip for crunchy raw vegetables like cucumber spears and radishes. Excellent alongside Ouzo served over ice, as the anise notes cut through the richness of the roe.