Taramasalata or taramosalata is a Greek appetizer/dip made from tarama, the salted roe (fish eggs) of cod or grey mullet mixed with olive oil, lemon juice, and a base of bread or potatoes.
There are a lot of variants, so sometimes you might also taste garlic, onions, peppers, or vinegar instead of lemon juice. Taramosalata is usually eaten as a “meze”, a dip for bread or raw vegetables. The color can vary from creamy beige to pink, depending on the type of roe and colorings used. In supermarkets or tourist restaurants, you will mostly find the taramasalata in a pink color, since it is dyed pink (apparently it sells better…). However, when Greeks make it at home or when you buy it in high quality shops, taramosalata is always beige in color.
In Greece, taramasalata is also associated with Clean Monday and made a lot during the spring, although you can find it in the shops all year.
Here below our simple “taramosalata recipe”, in English and Greek. Learn some extra Greek vocabulary while cooking and enjoy your meal! Καλή όρεξη!
200 grams good quality fish roe (beige variety)
350 grams of bread
1 glass of olive oil
1. Wet the bread and squeeze it out well.
2. Mix the fish roe and the onion in a blender. Add pepper and the bread and mix them together.
3. While constantly mixing the mixture, slowly add the olive oil and lemon juice.
4. Taste and, if required, add more bread, olive oil, pepper and lemon according to your preference.
1. Βρέχουμε την ψίχα και την στύβουμε καλά.
2. Βάζουμε στο μπλέντερ τον ταραμά και το κρεμμύδι. Ρίχνουμε πιπέρι, την ψίχα, κι το χτυπάμε.
3. Προσθέτουμε σιγά-σιγά καθώς το χτυπάμε το λάδι και το λεμόνι.
4. Δοκιμάζουμε και αν χρειαστεί προσθέτουμε ψωμί, λάδι, πιπέρι ή λεμόνι ανάλογα με τις προτιμήσεις μας