Classic Greek taramosalata

    15 min

    Taramosalata is a Greek classic. Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.


    Greater London, England, UK
    3 people made this

    Serves: 6 

    • 350g bread without crust
    • 1 small onion, roughly chopped
    • 1 large lemon, juiced
    • 125ml olive oil
    • 200g tarama (cured carp, cod or mullet roe)

    Prep:15min  ›  Ready in:15min 

    1. Place the bread in a bowl (the bread should weigh 350g after removing the crust). Cover with water and let sit a few minutes till the bread is well soaked. Drain the water from the bowl and squeeze all of the excess water from the bread. Transfer the bread to a food processor.
    2. Place the onion, lemon juice and olive oil in the food processor along with the bread. Process until smooth and homogeneous. Add the tarama and process again. Taste and adjust if necessary - add more lemon juice if too bitter, more tarama if you like a stronger flavour, or more olive oil if a richer texture is desired.


    Tarama is the cured roe of either carp, cod or mullet. It is available as either white or pink roe, and either are fine to use, though white is more desirable.
    For a modern twist on this classic recipe, I like to first caramelise the onions in some olive oil with a pinch of chilli flakes before adding to the food processor.

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