Authentic Taramosalata (Greek Fish Roe Dip)
Pale, silky authentic taramosalata Greek fish roe dip made with white carp tarama.
Ingredients
- 100 g white carp tarama approx. 4-5 tablespoons
- 150 g stale white bread, crusts removed about 3-4 thick slices
- 200 ml light olive oil not extra virgin
- 60 ml fresh lemon juice from approx. 2 lemons, plus more to taste
- 1 small white onion approx. 60g, very finely grated, optional
- 2-3 tbsp cold water as needed
To serve
- extra virgin olive oil for drizzling
- capers or caper berries
- lemon slices or wedges
- fresh lagana, crusty sourdough, or warm pita
Instructions
- Tear bread into pieces and soak in cold water for 5 minutes. Squeeze each piece very firmly until nearly dry. Residual water prevents proper emulsification.
- Place the tarama in the bowl of a food processor or blender. Run the machine for 1-2 minutes before adding anything else, scraping down the sides once. The tarama will lighten and become smoother.
- Add the squeezed bread and grated onion (if using) to the food processor. Process until the mixture comes together into a smooth, cohesive paste.
- With the machine running, slowly drizzle in the olive oil alternating with lemon juice in thirds. If mixture separates, add 1 tsp cold water and blend.
- Taste and adjust with more lemon juice for brightness, or cold water by the tablespoon if too thick. Tarama varies widely in saltiness.
- Transfer to a bowl, cover, and refrigerate for at least one hour. Bring back to room temperature before serving.
- Drizzle generously with extra virgin olive oil, scatter a few capers, and serve with torn bread.
Notes
On the onion: Include grated white onion for traditional island flavor. Omit if too sharp. On the oil: Use light olive oil for emulsification; save extra virgin for drizzling. On storing: Keeps 5 days refrigerated. Do not freeze.
Nutrition
Calories: 280kcal | Carbohydrates: 8g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Sodium: 320mg