Best Taramosalata
This traditional recipe gives you the best, creamiest taramosalata in just 5 minutes.
It even works for kids’ snacks and lunch box additions.
Summary
Prep: 5 minutes
Cooking: None
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 3 bowls taramosalata
What is taramosalata dip?
Taramosalata is a savoury dip which is made with ‘tarama’. Tarama is cod roe which has been salted and cured. This is then blended with lemon juice, oil and either boiled potatoes or crusty bread. You end up with a creamy and luxurious dip.
Other recipes add ingredients like garlic, onion, or vinegar.
It’s usually served with breadsticks, pitta bread, or chopped vegetable crudités.
How pink should taramosalata be?
Although most people think of a bright pink dip when you say the word taramosalata, its natural colour is actually more of a pinky beige. Most taramosalata sold in stores has actually been dyed pink to make it look more ‘authentic’.
In reality the fish roe is red. So when it’s mixed with the bread and olive oil, this can give it a pinky tinge. However real taramosalata is actually more white than pink.
Best Taramosalata
Ingredients
- 100 grams fish roe, white
- ½ loaf white crusty bread, submerged in cold water
- 500 mls quality olive oil
- salt and pepper to taste
Instructions
- Place your crusty bread in a bowl and cover with cold water. Let it soak for 5-10 minutes.
- In a mixer, blend your fish roe with 1 tablespoon lemon juice.
- Scoop out the inside of your loaf of white bread. Leave the crusts and just take the insides.
- Squeeze the water out thoroughly with your hands. Add the bread to mixer and blend.
- Gradually add 500 mls olive oil to the mixer. Then add in the water and seasoning.
- Taste your taramosalata and adjust. If it needs more lemon, add another tablespoon lemon juice. If it tastes too bitter, add some more bread and olive oil. If it’s too thick add a little more water.
- Season with salt and pepper and blend again until smooth.
Creamy Taramosalata
Step by step guide
Blend the fish roe and lemon juice
Submerge the bread in cold water for a few minutes before you start.
Begin by blending the fish roe with the juice of 2 lemons (or 4 tablespoons lemon juice).
Add your bread
After the bread has thoroughly soaked, scoop out the inside of your crusty loaf.
Wring it out until it’s completely dry. Add it to the mixer.
Add the olive oil
Add 500 mls olive oil to the mixer as well and blend until you get a smooth creamy mixture.
Then add in the water to get the right consistency. It should be creamy but not lumpy or watery.
Add seasoning and taste the mixture.
If you need to, you can add some more lemon juice. If it tastes a little bitter then add a little more bread and olive oil. Until you get your preferred balance.
Serve with seeded crackers
Serve with crispy crackers, breadsticks or vegetable crudités.
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Best Taramosalata
Best Taramosalata
Ingredients
- 100 grams fish roe white
- 4 tablespoons lemon juice (juice of 2 lemons)
- ½ loaf crusty white bread
- 500 mls olive oil
- 50 ml water (add more as needed)
- salt and pepper to taste
Instructions
-
Place your crusty bread in a bowl and cover with cold water. Let it soak for 5-10 minutes.
-
In a mixer, blend your fish roe with the juice of 2 lemons (about 4 tablespoons).
-
Scoop out the inside of your loaf of white bread. Leave the crusts and just take the insides.
-
Squeeze the water out thoroughly with your hands. Add the bread to mixer and blend.
-
Gradually add 500 mls olive oil to the mixer. Then add in the water and seasoning.
-
Taste your taramosalata and adjust. If it needs more lemon, add another tablespoon lemon juice. If it tastes too bitter, add some more bread and olive oil. If it's too thick add a little more water.
-
Season with salt and pepper and blend again until smooth.
