Greek
Taramasalata
A traditional Greek mezze of salted fish roe whipped with soaked bread, lemon, onion, and olive oil until pale and creamy. It is briny, bright, and best served with warm pita or raw vegetables.
Ingredients
- White tarama, salted cod or carp roe50g
- Stale white country bread, crusts removed80g
- Extra-virgin olive oil90ml
- Fresh lemon juice2 tbsp
- Red onion, finely grated1 tbsp
- Cold water1 to 2 tbsp, as needed
- Extra-virgin olive oil, for serving1 tsp
- Kalamata olives, for serving4
Method
- Place the bread in a bowl of cold water for 2 minutes, then squeeze it very firmly in your hands until only the damp crumb remains.
- Put the tarama and grated onion in a mortar or food processor and work them together until smooth and slightly loosened.
- Add the squeezed bread and half the lemon juice, then pound or blend until the mixture is uniform.
- With the motor running, or while whisking steadily, add the olive oil very slowly in a thin stream so the dip emulsifies and turns pale and creamy.
- Taste and add the remaining lemon juice as needed; do not add salt, as the tarama is already salty.
- If the taramasalata is too thick, beat in 1 to 2 tablespoons cold water, a little at a time, until soft and spreadable.
- Spoon into a shallow bowl, make a swirl on top, drizzle with a little olive oil, and garnish with Kalamata olives.
Common questions
Can I substitute the white tarama or roe in taramasalata?
Yes, but flavor changes. White tarama is classic and mild. If you use salted cod roe or carp roe, soak and taste carefully because salt levels vary. Keep the lemon, onion, bread, and oil ratios the same, then adjust to taste.
How long does taramasalata take to make, and can I make it ahead?
It usually takes 10 to 15 minutes once the bread is soaked. It tastes best after chilling 30 minutes to 2 hours, which lets the flavors settle. Make it up to 2 days ahead and stir before serving.
What are the most common mistakes when making taramasalata?
The biggest mistakes are adding the oil too fast, which breaks the emulsion, and using too much bread, which makes it heavy. Also avoid over-salting; tarama is already salty. Add lemon and water gradually so the texture stays light.
How should I store leftover taramasalata?
Store it in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface to limit drying. Stir before serving; if it tightens up, loosen with a teaspoon of cold water or lemon juice.
What should I serve with taramasalata?
Serve it chilled or cool with warm pita, crusty bread, cucumber, radishes, or celery. A drizzle of olive oil and Kalamata olives are traditional. It also works well as part of a mezze spread with hummus, olives, and grilled vegetables.