Taramosalata (Greek Fish Roe Dip)

About This Recipe

Taramosalata (ταραμοσαλάτα) is one of the most distinctive of all Greek mezze — a smooth, pale dip made by emulsifying cured fish roe (tarama) with bread or mashed potato, olive oil and lemon juice into a creamy, slightly briny, deeply savory spread. When made correctly, it resembles a very fine, light pink mayonnaise with a clean oceanic flavor that has nothing in common with the fluorescent pink commercial versions sold in supermarkets, which are often made with pink food dye, excess starch and inferior roe. Authentic taramosalata starts with white (or very pale pink) tarama — the cured and salted roe of either cod (bacalão) or carp, pressed into a spreadable paste and sold in jars at Greek and Mediterranean specialty stores. The tarama is beaten with soaked, squeezed white bread (or cold mashed potato for a milder flavor) and lemon juice to create a base, then oil is drizzled in gradually while beating — exactly like making mayonnaise — to emulsify the mixture into a light, creamy consistency. Grated onion adds subtle sharpness; the lemon adds brightness; the olive oil carries everything together. The dish is particularly associated with Lent and Orthodox fasting in Greece, when meat and dairy are prohibited but fish roe is permitted on certain days. It appears on virtually every Greek mezze spread — the white version is considered the superior, traditional form, while commercial pink versions are viewed with some culinary disdain by Greek home cooks.

Ingredients

Serves 6

• 100 gwhite tarama (cured fish roe paste)(cod or carp — avoid bright pink commercial versions)
• 150 gstale white bread(crusts removed, torn into pieces)
• 120 mlextra-virgin olive oil(mild flavored; Greek or light)
• 3 tbspfresh lemon juice(or more to taste)
• 2 tbspcold water(for loosening)
• 0.5 smallwhite onion(grated on the fine side of a box grater)
• Black olives and olive oil(to garnish)
• Greek pita or crusty bread(to serve)

Instructions

1. 1

   Soak and squeeze the bread

   Soak torn bread pieces in cold water for 5 minutes until fully softened. Squeeze out as much water as possible with your hands — the bread should be very dry after squeezing. This seems counter-intuitive but the squeezed bread provides body without adding excess water to the emulsion.

   Over-wet bread will make the taramosalata thin and difficult to emulsify. Squeeze firmly until you see no more water coming out.

2. 2

   Grate the onion

   Grate the half onion on the fine side of a box grater into a small bowl, collecting both the pulp and juice. Set aside. The fine grate integrates the onion flavor evenly without any detectable texture in the finished dip.

3. 3

   Beat the tarama base

   Place tarama in a food processor or a mixing bowl (you can use an electric hand mixer or even a mortar and pestle for the traditional method). Add the squeezed bread and grated onion with its juice. Blend or beat until combined into a rough paste.

   If using a food processor, be careful not to over-process at this stage — you want a cohesive base, not a warm paste.

4. 4

   Emulsify with oil and lemon

   With the machine running (or while beating continuously by hand), add olive oil in a very slow, thin stream — exactly as when making mayonnaise. Alternate between adding oil and lemon juice in small amounts. Add cold water a tablespoon at a time if the mixture becomes too thick. Continue until all the oil is incorporated and the taramosalata is pale, creamy and smooth.

5. 5

   Taste and adjust

   Taste carefully. Adjust with more lemon juice for brightness, or a little salt if needed (tarama is already salty, so taste before adding salt). The dip should be pleasantly briny and oceanic, creamy and light, with a refreshing acid note from the lemon.

6. 6

   Serve

   Transfer to a serving bowl. Drizzle with extra-virgin olive oil and garnish with a few black Kalamata olives. Serve chilled or at room temperature with warm pita bread or cruty bread for dipping.

Variations

• •

  Potato taramosalata: replace bread with 120g cold mashed potato for a milder, slightly denser version that many prefer.

• •

  Smoked trout taramosalata: blend flaked smoked trout with lemon juice, olive oil, cream cheese and chives for a non-traditional but very good riff on the original.

• •

  Beetroot taramosalata: fold in 2 tbsp roasted pureed beetroot for a natural pink color and an earthier flavor.

Storage

Taramosalata keeps covered in the refrigerator for up to 5 days. The color darkens slightly on the surface — stir before serving. Do not freeze as the emulsion breaks on thawing. Bring to room temperature 20 minutes before serving for best texture.

Frequently Asked Questions