Taramosalata: The Silken Aegean Dip
A smooth, salty, and addictive fish roe cream that transports you straight to a seaside terrace in Greece.
20 min
Easy
Griega
6 servings
The story behind
I first tried Taramosalata at a tiny tavern in the port of Piraeus. I was struck by its pale pink color and how something so simple could pack such a punch of ocean flavor. It's the soul of any Greek 'Meze' platter. While traditionally eaten on Clean Monday to mark the start of Lent, to me, it’s the ultimate summer appetizer. I love serving it with warm pita bread or heavily toasted rustic bread. If you pair it with a glass of ice-cold Ouzo or a crisp dry white wine, I swear you can feel the island breeze in every bite!
Instructions
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1Soak the bread crumbs in water for a few minutes, then squeeze them firmly with your hands until they are almost dry.
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2In a food processor or blender, combine the fish roe and grated onion; process until you have a fine paste.
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3Add the soaked bread and blend again until well combined.
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4With the motor running, slowly drizzle in the olive oil as if you were making mayonnaise, allowing it to emulsify.
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5Add the lemon juice at the end and give it one last pulse so it becomes airy and silky.
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6If it feels too thick, add a small splash of cold water and blend briefly.
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7Serve on a plate with an extra drizzle of oil and enjoy it with warm bread.
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