📝 About This Recipe
Transport your senses to a seaside taverna with this authentic, silky-smooth Taramasalata. Unlike the neon-pink versions found in supermarkets, this traditional recipe uses high-quality white or pale pink cod roe and a base of soaked sourdough bread to create a cloud-like texture. It is a masterful balance of salty sea brine, sharp citrus, and pungent onion that defines the heart of Greek meze culture.
🥗 Ingredients
The Base
- 100 grams White Taramas (Salted Cod Roe) (high-quality, undyed white carp or cod roe)
- 250 grams Sourdough Bread (stale, crusts removed, roughly torn)
- 1 cup Water (for soaking the bread)
Emulsion & Aromatics
- 3/4 cup Extra Virgin Olive Oil (mild and fruity Greek variety preferred)
- 1/4 cup Neutral Oil (such as sunflower or grapeseed oil)
- 3-4 tablespoons Lemon Juice (freshly squeezed)
- 1/2 small Red Onion (very finely grated or processed into a paste)
- 1 clove Garlic (minced into a paste (optional))
- 1/4 teaspoon White Pepper (to taste)
For Garnish
- 4-5 pieces Kalamata Olives (pitted)
- 1 sprig Fresh Parsley (finely chopped)
- 1 pinch Lemon Zest (for brightness)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Place the torn sourdough bread pieces in a medium bowl and cover with water. Let it 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, dense dough.
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3
Grate the red onion using the finest side of a box grater. Place the pulp in a fine-mesh sieve and press down to remove the harsh juice, leaving about 1-2 tablespoons of onion paste.
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4
In a food processor or high-speed blender, add the salted fish roe (taramas) and the onion paste. Pulse until combined.
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5
Add the squeezed bread to the food processor. Process for 1-2 minutes until the mixture is smooth and pale.
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6
Mix the olive oil and neutral oil together in a measuring jug with a pouring lip.
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7
With the processor running on low-medium speed, begin adding the oil mixture in a very slow, steady stream, much like making a mayonnaise. This creates the essential emulsion.
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8
Stop halfway through adding the oil to scrape down the sides of the bowl with a rubber spatula.
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9
Continue adding the remaining oil while the motor is running. The mixture should become thick, creamy, and light in color.
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10
Slowly pour in the lemon juice and add the white pepper. Pulse again to incorporate. Taste the dip—it should be zesty and salty. If it's too thick, add a teaspoon of warm water.
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11
Transfer the taramasalata to a glass 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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12
To serve, spread the dip into a shallow bowl, creating a decorative swirl with the back of a spoon.
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13
Garnish with a single Kalamata olive in the center, a sprinkle of fresh parsley, and a final drizzle of premium olive oil.
💡 Chef's Tips
Always look for 'White Taramas' which is the pure, undyed roe; the pink stuff is usually full of food coloring and lower quality. Squeezing the bread thoroughly is the most important step; any excess water will prevent the oil from emulsifying correctly. Use a mix of olive oil and neutral oil (like sunflower) to prevent the olive oil's bitterness from overpowering the delicate fish roe. If the mixture breaks (separates), you can fix it by adding a tablespoon of boiling water while blending vigorously. Avoid adding salt to the recipe until the very end; the fish roe is naturally very salty and usually provides enough seasoning on its own.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough slices for dipping. Pair with crunchy raw vegetables like cucumber spears, radishes, and chilled fennel slices. Enjoy alongside a glass of chilled Ouzo or a crisp Greek Assyrtiko white wine. Include it as part of a larger meze platter with dolmades, feta cheese, and marinated octopus. Use it as a sophisticated spread in a smoked salmon bagel or sandwich.