Taramosalata

Taramosalata (Greek Cured Fish Roe Dip)

A smooth, pale pink Greek meze of cured fish roe whipped with olive oil, lemon and a base of soaked bread. Traditionally served cold with crusty bread on Clean Monday and throughout Lent.

Prep

20 min

Total

20 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •60 g (2 oz) tarama (cured fish roe), pink roe from carp or cod; sold in jars or tubs. If very salty, soak in cold water 1 hour, draining, before using.
• •100 g (3½ oz) stale white bread, crusts removed, or 150 g (5 oz) boiled potato for a potato-based version
• •120 ml (4 fl oz) extra-virgin olive oil, or a neutral oil if you prefer a milder taste
• •60 ml (4 tbsp) fresh lemon juice, about 2 lemons
• •40 ml (3 tbsp) ice-cold water, plus more as needed
• •1 small white onion, grated, or 1 small garlic clove if you prefer
• •1 pinch white pepper, optional

Steps

1. 1 Tear the bread into pieces, soak in cold water for 5 minutes, then squeeze out firmly until quite dry. If using potato, boil until tender (about 15 minutes), drain and peel.
2. 2 In a food processor, blend the tarama with the grated onion (or garlic) for 1–2 minutes until smooth and pale.
3. 3 With the motor running, add the squeezed bread (or potato) and blend to a paste.
4. 4 With the motor still running, add the olive oil in a thin, steady stream, as you would for mayonnaise, until the mixture thickens and lightens in colour.
5. 5 Add the lemon juice and ice-cold water a little at a time, blending until you have a smooth, creamy, pale pink dip. Taste and adjust lemon or salt (the tarama is usually salty enough).
6. 6 Cover and chill for at least 30 minutes before serving. Serve cold with crusty bread. Keeps refrigerated in a sealed container for up to 2 days.