Taramosalata
A creamy Greek dip made from fish roe, bread, and olive oil, finished with lemon juice. Serve with pita or vegetables for a bright, elegant appetizer.
- Total time
- 15 min
- Servings
- 4
- Calories
- 398
- Protein
- 6g
Ingredients
- ½ cup tarama (fish roe)
- 1 slice (white or sourdough) bread, crusts removed
- ¼ cup water
- ½ cup olive oil
- 1 whole (zested and juiced) lemon
- 1 to taste salt and pepper
Instructions
- 1
Tear the slice of bread into roughly 1-inch pieces by pulling it apart with your hands into irregular chunks.
- 2
Place the bread pieces in a small bowl and pour the water over them until they are soaked, about 2 minutes, so the bread becomes soft and absorbs the liquid.
- 3
Squeeze the soaked bread between your hands over the bowl to remove excess water, then lift the squeezed bread out and place it in the food processor.
- 4
Add the tarama to the food processor with the bread, then secure the lid and pulse 5–6 times until the mixture looks like wet sand with no large clumps.
- 5
With the processor running, slowly drizzle in the olive oil through the feed tube over 2 minutes while blending, letting each addition combine before adding more.
- 6
The dip is ready when it is pale, fluffy, and creamy with the texture of hummus, about 3–4 minutes total blending time.
- 7
Zest the lemon directly into the processor using a microplane grater, catching the yellow zest only and avoiding the white pith.
- 8
Squeeze the lemon juice into the processor through a citrus juicer or by hand into a small strainer to catch seeds, adding about 2–3 tablespoons of juice.
- 9
Blend for 15 seconds until the lemon is fully incorporated and the dip is uniform in color and texture.
- 10
Taste the dip by dipping a clean spoon into it and putting a small amount on your tongue, then adjust salt and pepper as needed by processing for another 5 seconds.
- 11
Transfer the taramosalata to a serving bowl, using a rubber spatula to scrape down the processor sides.
- 12
Drizzle a thin stream of olive oil in a spiral on top of the dip, using about 1 tablespoon of fresh oil.
Tools you’ll need
- food processor
- small bowl
- microplane grater
- citrus juicer or hand juicer
- fine-mesh strainer
- rubber spatula
- serving bowl
- small spoon for tasting
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