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
Scale
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
