🐟 Taramasalata
Taramasalata is a Greek dip of salted cured fish roe whipped with soaked bread, onion, lemon juice and olive oil into a smooth, creamy spread. It tastes briny, tangy and rich, and is naturally pale beige or pink depending on the roe. It is served as part of a meze spread with bread, olives and raw vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g cured fish roe (tarama)
- 150 g stale white bread, crusts removed
- 1 small onion, grated
- Juice of 2 lemons
- 150 ml olive oil
- Water for soaking
Method
- Soak the bread in water, then squeeze it well.
- Blend the roe with the grated onion until smooth.
- Add the bread and blend again.
- With the blender running, pour in the olive oil slowly, alternating with the lemon juice, until thick and creamy.
- Taste, adjust the lemon and chill before serving.
How to make it lighter
- Olive oil drives most of the calories — 1 tbsp is about 120 kcal — so blend in more soaked bread and lemon and less oil.
- Serve it with cucumber, carrot and pepper sticks instead of extra bread.
- Stick to 2–3 tablespoons per serving, as it is a dense dip.
History
Taramasalata takes its name from tarama, the Turkish and Greek word for cured fish roe, and has long been eaten across Greece and Turkey. In Greece it is traditionally associated with Clean Monday, the first day of Lent, when meat is avoided. Today it is a fixture of Greek tavernas and meze tables.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →