📝 About This Recipe
A cornerstone of the Greek Meze table, this Taramosalata is a luxurious, creamy emulsion of cured fish roe, citrus, and high-quality oil. Unlike the neon-pink commercial versions, this authentic recipe uses white or pale pink 'taramas' to achieve a sophisticated, briny depth balanced by the softness of soaked bread. It is a silky, umami-rich masterpiece that captures the essence of the Mediterranean coastline in every bite.
🥗 Ingredients
The Base
- 100 grams White Taramas (cured carp or cod roe, preferably the white variety)
- 300 grams Stale White Bread (crusts removed, sourdough or country loaf works best)
- 2 cups Water (for soaking the bread)
Emulsion & Aromatics
- 1 small Shallot (very finely grated or processed into a paste)
- 4-5 tablespoons Lemon Juice (freshly squeezed, adjust to taste)
- 1 cup Neutral Oil (sunflower or grapeseed oil for stability)
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity Greek olive oil)
- 1/4 teaspoon White Pepper (finely ground)
- 2-3 tablespoons Cold Water (to adjust consistency if needed)
Garnish
- 4-5 pieces Kalamata Olives (for the center)
- 1 sprig Fresh Parsley (finely chopped)
- 1 pinch Lemon Zest (for a bright finish)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 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 of water and let them soak for about 5-10 minutes until completely softened.
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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.
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4
In a food processor or high-speed blender, add the fish roe (taramas) and the grated shallot paste.
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5
Pulse the roe and shallot together for 1 minute until they form a smooth, uniform paste.
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6
Add the squeezed bread to the food processor and blend on high speed for 2-3 minutes until the mixture is light and airy.
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7
With the motor running on a low-medium setting, begin adding the lemon juice in a slow drizzle.
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8
Slowly begin to incorporate the neutral oil in a very thin, steady stream, similar to making mayonnaise. This creates the essential emulsion.
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9
Once the neutral oil is fully incorporated, switch to the extra virgin olive oil, continuing the slow drizzle until the dip is thick and glossy.
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10
Stop and scrape down the sides of the bowl. Taste the dip; if it is too thick, add 1-2 tablespoons of cold water and blend again for 30 seconds.
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11
Add the white pepper and an extra squeeze of lemon if you prefer more acidity, then give it a final 10-second pulse.
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12
Transfer the taramosalata to a glass bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to marry and the texture to firm up.
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13
To serve, spread the dip into a shallow bowl, creating a decorative swirl with the back of a spoon.
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14
Garnish with a drizzle of olive oil, a few Kalamata olives in the center, and a sprinkle of fresh parsley and lemon zest.
💡 Chef's Tips
Always seek out 'White Taramas' rather than the bright pink variety; the flavor is cleaner and the quality is significantly higher. Ensure you squeeze the bread extremely well; excess water will prevent the oil from emulsifying and lead to a runny dip. Use a mix of neutral oil and olive oil; using 100% extra virgin olive oil can sometimes make the dip taste overly bitter when emulsified in a blender. 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 back into it. Never add salt to this recipe; the fish roe is naturally very salty and provides all the seasoning necessary.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough slices for the ultimate appetizer. Pair with a chilled glass of Assyrtiko wine or a traditional Ouzo over ice to cut through the richness. Accompany with crisp raw vegetables like cucumber spears, radishes, and bell pepper strips. Include it as part of a larger Meze platter alongside dolmades, feta cheese, and grilled octopus. Use it as a sophisticated spread in a Mediterranean-style smoked salmon sandwich.