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Taramosalata

Taramosalata white and pink fish roe image

Taramosalata (and not taramasalata, as is often mistakenly written, as it is not correct Greek,) is a wonderful mezes or appetizer made with red or white fish roe of the cod or carp fish.  It is enjoyed not only during the Lenten period but all  the year round.

There are two types of roe: the white and the pink one. The white one is considered to be of a higher quality than the pink one and I personally prefer the white one, not that the pink one is not good. The most common one which you will find in the restaurants is the pink one and my daughter likes it better so I usually prepare that one as well.

To make taramosalata, stale bread without the crust is soaked in water and when soft the water is squeezed out.  In a blender you add the roe, as well as olive oil, lemon juice and onion and blend until creamy.  Finally the bread is incorporated to form a dip of the consistency of mayonnaise.

It can be decorated with parsley, spring onion or black olives.

Taramosalata image

Taramosalata

Preparation time:  15 minutes

Makes about 1 cup

Ingredients:
70 grams of white taramas (fish roe)
1 small onion

8 slices of toast bread, soaked in water
1/3 cup olive oil
about 1/3 cup lemon juice

Directions:
Begin by soaking the bread in water, until soft.  Squeeze to remove all the water.

In a blender add the onion and half of the lemon juice (or some of the olive oil) and blend on low speed until pureed.  Add the taramas and mix to blend.   Start adding the olive oil a tablespoon at a time, until all the oil is added.

Add the bread and continue mixing until the bread is incorporated.  Continue adding more lemon juice and tasting until you are satisfied with the acidity.

If taramas is too salty for your taste, add more soaked bread.

Blend until a very nice, creamy smooth dip of a consistency like mayonnaise is reached.

Place the taramosalata in the refrigerator, in a bowl with a lid or covered with cling film, for a few hours, to avoid forming a crust on top, and then serve chilled with pita bread.

The recipe is also included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus Kopiaste!

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Kopiaste and Kali Orexi!

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7 Responses

  1. George

    I also prefer the white one… Anyway, I’m really looking forward to have some taramosalata during the fast next week.

  2. Bellini Valli

    I had this lovely dip many times sis from Canada to the Greek Isles. Ilove it served with warm pita bread:D

  3. Rosie

    Hi Ivy, you have produced one lovely dip here!! All I want to do is dip some homemade chunks of bread intot hat dip now and eat *giggle*

    Rosie x

  4. Ann

    I adore taramosalata… and would never have thought to try making my own! Great idea!

  5. Pixie

    Ivy, shame on me! I’m so sorry I haven’t been around in ages and everything looks so wonderful. I adore this dish too!

    we ate all the cookies you sent us already lol they’re so addictive! Hope to write a few words at some point about it! thank you again so much

  6. Anthoulla Nestoros

    Hi.im wanting to make taramosalata for monday but the only fish roe i could find wass fresh one.could i use that?if so how?

  7. john peter

    you have produced one lovely dip here!! All I want to do is dip some homemade chunks of bread intot hat dip now and eat *giggle*we ate all the cookies you sent us already lol they’re so addictive! Hope to write a few words at some point about it! thank you again so much