Taramasalata Recipe; Make Greek Fish Roe Dip at Home!

If you’re looking for a delicious and easy-to-make appetizer, look no further than this taramasalata recipe. This Greek dish is made from fish roe, olive oil, breadcrumbs, and lemon juice and can be served with pita bread or crackers. It’s perfect for a party or a casual get-together and will surely be a hit with your guests. So what are you waiting for? Stay with Cooking County and give this recipe a try today!

Table of Contents

What is Tarama?

Tarama is a type of fish roe. It is made from the carp’s eggs and is pink or orange. The flavor of tarama is salty and slightly sweet. It is often used as a condiment or topping on sushi, sashimi, and Taramasalata.

History of Taramasalata

The word taramasalata comes from the Greek words for “fish roe” and “salted”. Taramasalata has been made since ancient times. The first known recipe for it was found in a cookbook from the 4th century BC. In the Middle Ages, it was a popular dish among Byzantine nobility.

Today, Taramosalata is widely available in supermarkets and is often served as an appetizer or meze. It is also a common ingredient in Greek salads.

How to Make Taramasalata?

Ingredients

300 gr bread
1-liter water
1 onion
2 garlic cloves
200 grams tarama
Lemon juice, from 2-3 lemons
Lemon zest, from 2-3 lemons
100 grams of olive oil
200 grams seed oil pepper
1 tablespoon olive oil
1 teaspoon pepper

Directions

Step One

In a large bowl, pour 1 liter of water onto the bread and let it soak for one hour. Place a towel in another bowl and pour in the bread and water. Squeeze the towel until all the moisture is gone. Transfer the bread to a bowl and set aside.

Step Two

Peel an onion and cut it into 4 pieces. Then, beat the onion, garlic, and water until they are well combined. Transfer them to a bowl lined with a towel, and drain well until all the moisture is gone.

Step Three

In a blender, add the mixture with the onion, garlic, tarama, bread, lemon juice, zest of 2 or 3 lemons (depending on their acidity), and pepper.

Step Four

Beat for 3-4 minutes until the ingredients are homogenized, and the mixture is fluffy. Then, slowly add the olive oil.

How to Serve Taramasalata?

Your Taramasalata is ready! Serve it with pita bread, and enjoy!

Remember to make this recipe and share it with us. Please do not hesitate to ask if you have any questions about this recipe.

FAQs about Taramasalata

Why is my Taramasalata bitter?

Sometimes, smoked fish roe can be bitter when used in Taramasalata. Some people believe this is due to the membrane on the roe, which must be removed completely. If the Taramasalata is too bitter, you’ll need to add extra breadcrumbs and oil.

How long does Taramasalata last in the refrigerator?

Taramasalata can be made up to five days in advance and stored in the refrigerator, well-covered. It gets better after sitting for a day or two, so make it ahead of time.