2 hours 5 min

    Taramosalata is a thick and creamy Greek dip or spread made with fish roe, lemon juice, olive oil and either cooked potato or water-soaked bread. Great party food with slices of pitta bread.

    1 person made this

    Serves: 28 

    • 1 potato
    • 8 slices white sandwich bread
    • 475ml milk or water
    • 120g fish roe
    • 1 small onion, chopped
    • 60ml fresh lemon juice
    • 120ml olive oil, or more if needed
    • 2 Greek olives (optional)

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr cooling  ›  Ready in:2hr5min 

    1. Preheat an oven to 230 C / Gas 8. Prick the potato in several places with a fork and place on a baking tray.
    2. Bake the potato in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Cool completely in fridge. Peel and chop.
    3. Place the bread slices in a shallow dish; pour the milk over the bread to cover completely. Allow to soak a few minutes before squeezing as much moisture as possible from the bread, discarding the milk.
    4. Blend the bread, potato, fish roe, onion, lemon juice and olive oil together in a food processor until fluffy, about 1 minute. Add more olive oil if needed to reach a desired consistency; chill. Garnish with Greek olives to serve.

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