Authentic Greek Taramasalata with Fish Roe and Lemon
Creamy Dip with a Tangy Twist
Taramasalata is a classic Greek dip made with cured fish roe, blended with olive oil, lemon juice, and a hint of garlic. It’s perfect as an appetizer or a snack, served with warm pita or crispy vegetables.
- 30 min
- 4
- Easy
Ingredients
For the Taramasalata Base
For the Emulsion
Preparation
Preparing the Bread and Roe
Remove excess moisture
Squeeze the soaked bread to remove excess moisture.
Combine roe and bread
In a food processor, combine fish roe with the squeezed bread.
Add onion
Add chopped onion and process until smooth.
Emulsifying the Mixture
Drizzle olive oil
Slowly drizzle in olive oil while continuously processing the mixture.
Do not rush the oil addition; pour slowly to maintain a smooth emulsion.
Add lemon juice
Add lemon juice gradually, allowing each addition to incorporate fully.
Mix garlic and season
Mix in minced garlic and season with salt to taste.
Taste as you go, adjusting lemon juice and salt to preference.
Cooking Process
Mixing Blend
Process the base until all ingredients are smoothly integrated.
Emulsion Technique
Drizzle in oil gently to create a creamy consistency.
Flavor Balancing
Adjust salt and lemon for perfect tartness and seasoning.
Plating & Serving
Authentic Greek Taramasalata with Fish Roe and Lemon
Authentic Greek Taramasalata with Fish Roe and Lemon
Presentation
Spoon the taramasalata into a serving bowl, creating a swirl on top for presentation.