📝 About This Recipe
A cornerstone of the Greek 'Meze' table, this Taramosalata is a masterclass in balance, blending the briny intensity of cured fish roe with the mellow richness of soaked bread and high-quality olive oil. Unlike the neon-pink commercial versions, this authentic recipe yields a sophisticated, creamy-white or pale pink dip with a velvety texture and a bright citrus finish. It is an addictive, savory journey to the sun-drenched shores of the Cyclades, perfect for sharing with friends and a glass of ouzo.
🥗 Ingredients
The Base
- 100 grams White Fish Roe (Taramas) (high-quality white carp or cod roe; avoid the dyed pink variety if possible)
- 300 grams Stale White Bread (crusts removed, sourdough or a firm country loaf works best)
- 2 cups Water (for soaking the bread)
Aromatics and Emulsion
- 1 piece Small Shallot (very finely grated or processed into a paste)
- 1 cup Extra Virgin Olive Oil (use a mild, fruity Greek olive oil)
- 1/2 cup Neutral Oil (such as grapeseed or sunflower oil to keep the texture light)
- 4-5 tablespoons Fresh Lemon Juice (strained, adjust to taste for acidity)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon White Pepper (ground)
For Garnish
- 4-5 pieces Kalamata Olives (whole or sliced)
- 1 sprig Fresh Parsley (flat-leaf)
- 1 teaspoon Drizzle of Olive Oil (extra virgin)
👨🍳 Instructions
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1
Begin by removing the crusts from your stale bread and cutting the interior into large cubes.
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2
Place the bread cubes in a bowl and cover with the 2 cups of water. Let it soak for about 5-10 minutes until completely soft.
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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 damp paste; this is crucial to prevent a watery dip.
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4
In a food processor or high-speed blender, add the fish roe (taramas) and the finely grated shallot paste.
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5
Pulse the roe and shallot together for 1 minute until the roe starts to break down and look creamy.
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6
Add the squeezed bread paste to the processor. Blend on medium-high speed for 2-3 minutes until the mixture is perfectly smooth and combined.
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7
Mix your olive oil and neutral oil together in a measuring jug with a pouring lip.
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8
With the processor running on a low-medium speed, begin adding the oil mixture in a very slow, thin, steady stream—much like making a mayonnaise. This creates the essential emulsion.
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9
After you have incorporated about half of the oil, pour in 2 tablespoons of the lemon juice. This will help stabilize the emulsion and lighten the color.
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10
Continue adding the remaining oil in a slow stream until the dip is thick, pale, and fluffy.
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11
Add the lemon zest, white pepper, and the remaining lemon juice. Pulse a few more times to incorporate.
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12
Taste the taramosalata. It should be salty from the roe and bright from the lemon. If it feels too heavy, add a teaspoon of warm water and pulse again to lighten it.
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13
Transfer the spread to a glass 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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14
To serve, spread into a shallow bowl, create a swirl with a spoon, and garnish with olives, parsley, and a final drizzle of olive oil.
💡 Chef's Tips
Always use stale bread rather than fresh; the structure of stale bread absorbs the oil better for a superior emulsion. Do not add salt to the recipe! The fish roe is naturally very salty, and the bread provides the necessary balance. If the mixture looks like it might break (separate), add a tablespoon of boiling water and blend rapidly to bring it back together. For the best flavor, use 'White Taramas' which is actually a pale beige. The bright pink variety is often lower quality and contains artificial dyes. If you prefer a potato-based version, swap the bread for 2 medium boiled, peeled, and thoroughly mashed starchy potatoes.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough slices for the classic experience. Pair with chilled Ouzo or a crisp, acidic Greek white wine like Assyrtiko from Santorini. Accompany with crunchy raw vegetables like cucumber spears, radishes, and bell pepper strips. Include it as part of a larger meze platter alongside dolmades, kalamata olives, and grilled octopus. Top with a few capers or a pinch of smoked paprika for an extra layer of savory complexity.