Taramosalata: Greek Fish Roe Dip
If you’ve been to Greece or have eaten at a Greek restaurant or taverna, you’ve most definitely seen this delicious dish on the menu.
This very appetizing, salty, tangy, thick and creamy fish roe dip is of course a must-have for the fasting season before Greek Easter, since it is everyone’s favorite! But you can enjoy this fish roe dip all year round.
Please find this traditional taramosalata recipe by Greek celebrity Chef Giorgos Tsoulis.
Taramosalata: Greek Fish Roe Dip
Ingredients
- 75 g white fish roe (tarama)
- 500 ml sunflower oil
- 200 g stale bread
- 70 g onion finely chopped
- 50 ml lemon juice
- 40 ml water optional
Instructions
- Soak the stale bread in some water. Squeeze all the excess water out and transfer to a blender.
- Add the fish roe (tarama), onion, and lemon juice.
- Blend until all the ingredients are completely incorporated.
- While blending, add the sunflower oil in a slow steady stream.
- Blend until smooth and creamy and, if necessary, add a little more water to create your preferred consistency.
- Serve with freshly baked bread or toasted Greek pita bread, a variety of crunchy vegetables, green or kalamata olives.
Enjoy!
Notes
Tried this recipe?Let us know how it was!
Related: Greek Cheese & Spinach Pie (Spanakotiropita)
Related: Tiropita – Traditional Greek Cheese Pie
Related: Walnut Skordalia
Related: Tzatziki – Cucumber Yoghurt Dip
Related: Taramokeftedes: Greek Fish Roe Balls
Related: Tapenade
Related: Fried Cheese Balls with Parmesan
