Name: Taramasalata with Smoked Cod’s Roe and Toasted Pittas 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, tangy Greek dip made from smoked cod’s roe, perfect for serving with warm toasted pittas. This traditional appetizer is both flavorful and easy to prepare, bringing a taste of the Mediterranean to your table.

A white round plate holds a light brown ceramic bowl filled with creamy beige dip, which has a smooth texture and is topped with small black pepper specks, a drizzle of golden olive oil, and several bright green dill sprigs in the center. Surrounding the bowl are ten triangular pita chips with visible dark grill marks, arranged casually on the plate, with one chip partially dipped into the bowl. The whole setting sits 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 soft. Then squeeze out the excess water and place the bread into a food processor or blender.
Step 2: Cut through the thick skin of the roe lobes and scrape out the soft roe underneath. Add it to the food processor along with the soaked bread.
Step 3: Add the chopped red onion, garlic, lemon juice, and a good grind of black pepper to the processor. Blend everything together until you get a smooth paste.
Step 4: With the motor running, gradually drizzle in the olive oil, followed by the sunflower oil. Continue blending until a slightly thicker, creamy paste forms.
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

For a smoother texture, strain the soaked bread before adding mixture to the food processor.
If you can’t find smoked cod’s roe, fresh roe from other white fish can be used as a substitute, though the flavor will be milder.
Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.

Storage

Store taramasalata in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed fresh but can be gently brought to room temperature before serving to enhance the flavors. Avoid freezing, as the texture may change.

How to Serve

A white plate holds a smaller bowl filled with creamy beige hummus. The hummus is smooth and swirled, topped with drops of olive oil, a few small sprigs of green dill, and a light sprinkle of black pepper. Surrounding the bowl on the plate are several grilled triangular pita bread pieces with brown grill marks, arranged neatly around the bowl, with one piece dipped partly into the hummus. The plate is set 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 make taramasalata without a food processor?

Yes, you can finely mash the soaked bread and roe mixture by hand using a fork or potato masher, but the texture will be less smooth and creamy.

Is taramasalata suitable for vegetarians?

No, taramasalata contains fish roe, so it is not vegetarian. However, there are vegetarian dips that mimic its creamy texture using other ingredients like mashed beans or artichokes.