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Taramosalata (Fish Roe Salad)
Silky smooth cured fish roe dip with a delicate, briny flavor - a Lenten tradition.
While taramasalata appears in another form in our collection, this version represents the traditional Halkidiki preparation - slightly different in technique and uniquely smooth. Made from tarama (cured carp or cod roe), this coral-pink dip is an essential part of Greek Lenten cuisine and a year-round meze favorite.
In Halkidiki, we pride ourselves on a particularly silky taramosalata. We use day-old bread soaked until perfectly soft, which we blend with the tarama until impossibly smooth. The olive oil is added drop by drop, emulsifying into the mixture like a mayonnaise, creating a light, mousse-like texture.
The flavor should be subtle and refined - briny from the roe, tangy from lemon, with the rich backdrop of quality olive oil. We serve it as Greeks do, with a generous drizzle of olive oil on top and warm pita for scooping. It's proof that the simplest preparations, when done with care, become something extraordinary.
In Halkidiki, we pride ourselves on a particularly silky taramosalata. We use day-old bread soaked until perfectly soft, which we blend with the tarama until impossibly smooth. The olive oil is added drop by drop, emulsifying into the mixture like a mayonnaise, creating a light, mousse-like texture.
The flavor should be subtle and refined - briny from the roe, tangy from lemon, with the rich backdrop of quality olive oil. We serve it as Greeks do, with a generous drizzle of olive oil on top and warm pita for scooping. It's proof that the simplest preparations, when done with care, become something extraordinary.
Prep: 20 mins
Cook: 0 mins
Serves: 8-10
Easy
Ingredients
100g tarama (cured fish roe)
4 slices day-old white bread, crusts removed
1 small onion, grated very fine
3/4 cup extra virgin olive oil
Juice of 2 large lemons
2-3 tbsp cold water
Olive oil for drizzling
Paprika for garnish
Warm pita bread
4 slices day-old white bread, crusts removed
1 small onion, grated very fine
3/4 cup extra virgin olive oil
Juice of 2 large lemons
2-3 tbsp cold water
Olive oil for drizzling
Paprika for garnish
Warm pita bread
Instructions
1. Soak bread in water for 10 minutes. Squeeze out all excess moisture - the bread should be damp but not wet.
2. Place tarama in a food processor. Blend until smooth, about 30 seconds.
3. Add squeezed bread and grated onion. Process until completely smooth.
4. With the processor running, add olive oil in a very slow, thin stream - like making mayonnaise. Alternate with lemon juice.
5. Add cold water to achieve desired consistency - it should be light and fluffy.
6. Taste and adjust lemon if needed. The dip should be tangy with balanced brininess.
7. Transfer to serving bowl, drizzle with olive oil, dust with paprika. Serve with warm pita.
2. Place tarama in a food processor. Blend until smooth, about 30 seconds.
3. Add squeezed bread and grated onion. Process until completely smooth.
4. With the processor running, add olive oil in a very slow, thin stream - like making mayonnaise. Alternate with lemon juice.
5. Add cold water to achieve desired consistency - it should be light and fluffy.
6. Taste and adjust lemon if needed. The dip should be tangy with balanced brininess.
7. Transfer to serving bowl, drizzle with olive oil, dust with paprika. Serve with warm pita.
