Name: Taramasalata with Toasted Pitta Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 100g crustless stale white bread (about 5-6 slices); 250g smoked cod’s roe; ½ red onion, chopped; 1 garlic clove, chopped; 1 lemon, juiced; 75ml olive oil, plus a drizzle to serve; 75ml sunflower oil; Toasted pittas

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Introduction

Taramasalata is a creamy, flavorful Greek dip made from smoked cod’s roe and soft bread, perfect for serving with toasted pittas. Its silky texture and tangy taste make it a delightful appetizer or snack that’s easy to prepare at home.

A light beige creamy dip with a smooth texture is served in a round bowl with a handle, placed in the center of a white plate with a subtle blue tint. The dip is garnished with fresh green herb sprigs and a drizzle of golden olive oil on top. Surrounding the bowl are several triangular grilled flatbreads, each with dark grill marks and a rough texture, spread evenly around the plate. One flatbread triangle is dipped slightly into the creamy mixture. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g crustless stale white bread (about 5-6 slices)
250g smoked cod’s roe
½ red onion, chopped
1 garlic clove, chopped
1 lemon, juiced
75ml olive oil, plus a drizzle to serve
75ml sunflower oil
Toasted pittas, to serve

Instructions

Step 1: Soak the bread in a bowl of cold water until softened, then squeeze out the excess water thoroughly. Place the bread in a food processor or blender.
Step 2: Carefully cut through the thick skin of the roe lobes and scrape out the soft roe underneath. Add the roe to the food processor along with the soaked bread.
Step 3: Add the chopped red onion, chopped garlic, lemon juice, and a good grind of black pepper to the processor. Blend until the mixture forms a smooth paste.
Step 4: With the food processor running, slowly drizzle in the olive oil followed by the sunflower oil. Continue blending until the mixture thickens into a creamy, slightly thicker paste.
Step 5: Transfer the taramasalata into a serving bowl, drizzle with a little extra olive oil, and serve with toasted pittas for dipping.

Tips & Variations

If you prefer a milder flavor, soak the bread briefly to avoid excess water which can dilute the dip.
For a citrus twist, add a little grated lemon zest along with the juice.
To make it spicier, add a pinch of chili flakes or a dash of hot sauce to the blend.
Use a mix of olive oil and sunflower oil for a balanced flavor and smooth texture, but extra virgin olive oil alone can make the dip richer.

Storage

Store taramasalata in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, serve chilled but not straight from the fridge—allow it to come to room temperature for about 15-20 minutes before serving. Stir gently before serving if separated.

How to Serve

A round plate with a white color and subtle blue tones contains a light brown bowl filled with a smooth beige dip. The dip is topped with green dill sprigs and a drizzle of golden olive oil, with a sprinkle of black pepper. Surrounding the bowl are several triangular grilled pita chips, showing dark grill marks and a slightly crispy texture. One pita chip is partially dipped into the bowl. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fish roe instead of smoked cod’s roe?

Smoked cod’s roe is traditional and imparts a distinctive flavor, but fresh roe can be used if smoked roe is unavailable. The taste will be milder and less smoky.

Is taramasalata gluten-free?

Traditional taramasalata includes bread, which contains gluten. To make it gluten-free, substitute the bread with gluten-free bread or soaked gluten-free crackers.