Best Taramosalata
This traditional Greek taramosalata recipe gives you a creamy dip in just 5 minutes. It’s great to serve with breadsticks as party food, appetisers, or even as kids’ snacks and lunch box additions.
Servings 1 bowl
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.