This traditional Greek taramasalata (fish roe dip) recipe is super simple to make with only a few ingredients. It’s so rich and creamy and will transport you straight to the gorgeous Greek islands with every mouthful.
Taramasolata (or taramsosalata) has to be one of the most popular of the Greek mezze dips. You’ll find it in every taverna from Athens to the tiniest of the Greek islands.
Taramasalata (tarama) is made with fish roe (in this case I’m using cod’s roe) and lots of lemon.
Shop bought or homemade taramasalata
If you think taramasalata is meant to be bright pink (almost neon pink in some cases) like the stuff you buy in the supermarket please think again.
Actually there are quite a few tavernas guilty of serving pink supermarket rubbish too.
Traditional taramasalata is a soft almost peachy creamy colour. The store bought stuff is loaded with food colouring and the usual suspects of preservatives and e numbers and the like.
Forget it, make your own homemade taramasalata and enjoy the true taste of Greece.
I love taramasalata, the tangy salty taste is not too fishy and with a squeeze of lemon juice and a drizzle of good olive oil this is a major treat wherever you are.
Of course it does taste a tad better if you are chowing down in a taverna on a Greek beach, but hey, ho can’t always be in the right place can we…..
Ingredients for taramasalata
There aren’t many ingredients in Greek tarama sauce, it’s a bit of a store-cupboard recipe really.
- Fish roe (I have used tinned cod’s roe which is available in most supermarkets. You can only buy fresh cod’s roe when it is in season)
- day old bread (just like you would use to make breadcrumbs)
- lemon juice
- grated onion
- olive oil
- pepper to taste
How to make taramasalata
Remove the crusts from the bread and soak it in water for a minute then squeeze it out. Put the bread plus all other ingredients into a min food processor and give it a whizz.
The ingredients will all come together into a gorgeous creamy mixture.
It is up to you whether you want to go for a totally smooth taramasalata or leave it with a little texture as I have done. Spoon it into a small bowl to serve.
You can top with an olive and add a drizzle of olive oil if you wish.
I like to let mine sit covered in the fridge for at least 1 hour to let those flavours mingle and dance!
Extra special luxury taramasalata
Add 2 tablespoons of chopped smoked salmon to the taramasalata in the food processor. This will add yet another layer of flavour and a richness to this already creamy flavourful Greek fish roe dip.
How to serve taramasalata
I like to serve this traditional Greek dip with tzatziki, skordalia and other Greek dips as part of a mezze starter.
Add some Greek salad and other goodies and you can bulk it out to be a full meal. Make sure you have lots of crusty bread or pittas to scoop it up.
Taramasalata is perfect on pitta breads with some salad and prawns as the perfect light lunch.
Homemade taramasolata is also great at a BBQ where you have any fishy dishes like praws, salmon, lobster and the like.
I also like to make Greek style prawn cocktail using taramasalata instead of the classic mayo.
Kali Orexi!
Looking for more super easy Greek dips to make at home? Then check these out;
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traditional Greek taramasalata (fish roe dip) recipe
Ingredients
- 4 slices bread day-old white bread
- 150 g cod roe canned or fresh
- 1 small onion finely chopped
- 1 small lemon juice and zest
- 1 tbsp olive oil
- pepper to taste
Instructions
- Remove crusts from bread and soak in water for a few minutes before squeezing out most of the water.
- Place all ingredients in a food processor and pulse till you get the consistancy you like, you don't want it completely smooth.
- Cover in clingfilm and set aside in fridge for 30-60 minutes to allow flavour to develop.
- Serve with an olive and maybe a drizzle of olive oil and a slice of lemon
Your nutrition figures might be helpful if you gave the reference portion .. per 100g?
Dear John
This is just an estimate based on my own ingredients. If you want more accurate information then you would have to recalculate it using the actual ingredients you used. I am not a supermarket so do not have to give estimations per 100g.
K