Taramasalata Homemade
Transform your appetizer game with this irresistible homemade taramasalata! This creamy Greek dip is made from salted fish roe—like tarama, cod roe, or carp roe—blended to perfection with soaked bread, olive oil, lemon juice, and just a touch of garlic for those who love an extra kick of flavor. The key to its luxurious texture is slowly incorporating the olive oil for a silky, velvety finish. Ready in just 20 minutes and requiring no cooking, this authentic taramasalata is perfect as a dip for warm pita bread, crunchy veggie sticks, or as the star of a vibrant mezze platter. Bursting with briny, tangy, and savory flavors, this recipe is a true taste of the Mediterranean that will leave your guests raving.
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Recipe Information
Ingredients
- 150 grams salted fish roe (tarama, cod roe, or carp roe)
- 100 grams stale white bread (crusts removed)
- 100 ml milk
- 200 ml extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic clove (optional)
- 200 ml water (for soaking bread)
- 0.25 teaspoons ground white pepper
Instructions
Place the stale white bread in a bowl and pour over 200 ml of water to soak for a few minutes.
Once soft, squeeze the soaked bread with your hands to remove excess water and transfer to a blender or food processor.
Add the salted fish roe (tarama) to the blender. If the roe is particularly salty, rinse it lightly under cold water before adding.
Optional: Add a peeled garlic clove to the blender for extra flavor, if desired.
Pour 100 ml of milk into the blender along with the bread and fish roe mixture.
Begin blending while slowly streaming in the olive oil. Add it gradually to create a smooth, creamy emulsion.
Add the lemon juice one tablespoon at a time, tasting as you go, to achieve your preferred balance of acidity.
Season with a pinch of ground white pepper for a subtle warmth.
Blend the mixture until smooth and creamy, stopping occasionally to scrape down the sides of the blender.
Transfer the taramasalata to a serving bowl, cover, and allow to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Serve with warm pita bread, fresh vegetable sticks, or as part of a mezze platter.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 9.2 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
