Taramasalata with Smoked Cod’s Roe and Toasted Pittas Recipe
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.
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
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.
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Taramasalata with Smoked Cod’s Roe and Toasted Pittas Recipe
- Total Time: 15 minutes
- Yield: Serves 4-6 1x
Description
Taramasalata is a traditional Greek dip made from smoked cod’s roe blended with crustless stale white bread, olive oil, and lemon juice. This creamy and flavorful spread is perfect for serving with toasted pitta bread as an appetizer or snack, offering a tangy and savory taste with a smooth texture.
Ingredients
Base 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
Oils
- 75ml olive oil, plus a drizzle to serve
- 75ml sunflower oil
To Serve
- Toasted pittas
Instructions
- Soak the bread: Place the crustless stale white bread in a bowl of cold water and let it soak until softened. Then, squeeze out the excess water from the bread to avoid a watery dip and transfer the bread into a food processor or blender.
- Prepare the roe: Cut through the thick skin of the smoked cod’s roe lobes and carefully scrape out the soft roe underneath. Add the roe to the food processor with the soaked bread.
- Add aromatics: Add the chopped red onion, chopped garlic clove, freshly squeezed lemon juice, and a good grind of black pepper into the food processor with the other ingredients.
- Blend to a paste: Pulse the food processor until the mixture forms a smooth paste, ensuring all the ingredients are well combined.
- Incorporate oils: With the food processor motor running, gradually drizzle in the olive oil followed by the sunflower oil, blending continuously. This will thicken the paste and create a silky, creamy texture.
- Serve: Scrape the finished taramasalata into a serving bowl. Drizzle a little extra olive oil over the top for added richness. Serve accompanied by toasted pittas for dipping.
Notes
- Use crustless stale bread to avoid lumps and achieve a smooth texture.
- If smoked cod’s roe is unavailable, substitute with other fish roe or tarama available locally.
- Adjust the lemon juice and garlic according to your taste preference.
- For a lighter flavor, substitute some or all sunflower oil with extra olive oil.
- Keep taramasalata refrigerated and consume within 2-3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Greek
Keywords: Taramasalata, Greek dip, fish roe dip, smoked cod roe, Mediterranean appetizer, tarama recipe, pitta dip
