Authentic Greek Taramasalata with Fish Roe and Lemon

Name: Authentic Greek Taramasalata with Fish Roe and Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Appetizer
Ingredients: 200g fish roe (tarama); 150g bread, crusts removed and soaked; 1 small onion, finely chopped; 250ml olive oil, extra virgin; 2 lemons, juiced; 2 cloves garlic, minced; Salt

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

200g fish roe (tarama)

150g bread, crusts removed and soaked

soaked in milk or water

1 small onion, finely chopped

For the Emulsion

250ml olive oil, extra virgin

2 lemons, juiced

2 cloves garlic, minced

Salt

to taste

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