Taramosalata - Greek Fish Roe Dip

Taramosalata, similar to tzatziki, is one of those Greek dips that is very popular around the world and you can find it in many grocery stores next to tzatziki and hummus. It comes in a beige or pink color which is usually determened by the fish roe (tarama). In some cases though, I’ve heard that a little bit of beet juice is added to get that light pink color which makes the dip more appetizing to eat.

There are three ways to make the taramasalata dip. One is using bread slices, the other using boiled potatoes and the third as a combination of both. Here I’m sharing with you the way my mom used to make it, using just bread and white tarama (fish roe). It’s very easy to prepare, you just add the ingredients to a food processor or blender and then pour slowly the oil until you get a creamy taramosalata. So let’s get started!

If you are looking for more dips for a meze platter or as an appetizer, try out my refreshing beets & yogurt dip or my feta & red peppers dip (tirokafteri).

Why you should try my recipe

• Easy-to-follow steps.
• Many serving suggestion ideas.
• Ready in about 15 minutes.
• Good for fasting and Lent period.
• Healthier and more refreshing than mayo based dips.

Ingredients & How-to

To make this Greek taramosalata dip, we are going to need some tarama (fish roe dip), olive oil, bread, onion, garlic, lemon and freshly ground pepper. I’m not using any extra salt as taramas is already too salty. Also, I’m using olive oil to make the taramosalata creamier but you could also use a good quality vegetable oil.

Taramas is fish roe usually from cod or carp fish. You can find it in a beige or red color and that will determine the look of the taramosalata dip. It is quite salty and has a strong flavor if you try it from the jar. We are only going to use about half a cup of tarama to make the taramasolata as with the addition of bread and oil it will triple in size.

01. To start, I’m removing the crust from the bread slices. I fill in a bowl with water and place them in. I leave the bread in the water for 10-15 minutes to soak. You could use toast bread, sourdough or whichever white bread you have at home. I don’t recommend using a wholegrain bread as the taramosalata won’t get very smooth and creamy when blended.

02. Using my hands, I take small bits of the bread and squeeze most of the water out. Then, I place the bread in the food processor.

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03. I add all the ingredients except from the oil to the food processor. The soaked bread, tarama, onion, garlic, lemon juice and ground pepper. I’m using half an onion and one garlic clove that adds a little bit of a kick to the taramosalata. Feel free to leave them out if you don’t like the onion or garlic taste and you prefer a lighter flavored dip.

04. I start blending to incorporate the ingredients. When they are all mixed, I start adding the oil little by little in a thin stream. If your blender or food processor doesn’t have an opening to pour liquids, then you could add the oil in small batches, close the lid and blend. When all the oil is incorporated, your Greek taramosalata will have a nice smooth texture and be very fluffy and light.

Substitutions

• You could use white bread, sourdough bread or white toast bread for the taramasalata.
• You could use light olive oil or good quality vegetable oil.
• You could leave out the onion or the garlic for a lighter taste.

Tips

• Pour the oil in a thin stream, similar to making a mayonnaise to prevent the taramosalata from breaking.
• Do not add any salt as the fish roe is already too salty.

Serving suggestions

Taramasalata is a Greek dip that you can enjoy all year round. In Greece it’s very popular during Lent period and especially on ‘Clean Monday’ when it’s served with lagana bread, olives, cucumbers, tomatoes and other fasting food.

In my family, we love having it all year round and usually serve it on the side with our main, for a light lunch with a salad or as part of a mezze platter, with some pita bread or just a slice of bread. To serve it, I like to put the taramosalata in a little bowl with a drizzle of oil and a couple of olives in the middle. Remember it’s quite a salty dip with a particular flavor, so I wouldn’t have it with any cheese, fries or chips.

Storage

If you have any leftover taramosalata dip, you could store it in an airtight container in the fridge for up to a week. I haven’t tried freezing, but if you try it leave me a comment down below and tell me how it goes.

FAQ

• What is the meaning of taramasalata? Taramosalata or taramasalata is a Greek dip made with tarama - fish roe. It’s a combination of two words tarama-salata, where tarama is the fish roe and salata is the Greek word for salad.

• Is taramasalata healthy? Taramosalata is relatively healthy, as it’s high in good fats but it’s also very salty. If eaten in moderation, it is considered a healthy food. Fish roe is an excellent source of Omega-3 fatty acids and protein and olive oil is high in good monounsaturated fats and antioxidants. (Source: https://freenutrition.co.uk/nutrients/taramasalata/)

• What are the main ingredients of taramasalata? The key ingredient for taramasalata is fish roe which is called taramas in Greek. Usually it’s made with carp or cod fish roe. On top of the fish eggs, we use bread or boiled potatoes and olive oil to break down the strong fish taste of tarama and make it into a creamy dip.