Taramasalata Recipe (Greek Fish Roe Dip)

Tantalise your taste buds with the authentic flavour of homemade taramasalata or taramosalata, a traditional Greek fish roe dip made with a creamy blend of fish roe, lemon juice, and olive oil. It's the perfect appetiser to enjoy with warm pita bread.

a bowl of taramasalata on a grey table with bread.

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What is taramasalata?
Why you'll love this recipe
Ingredient notes and substitutions
How to make taramasalata
Expert Tips
Recipe FAQs
Video - how to make it
More Greek dips
📖 Recipe

What is taramasalata?

Taramasalata is a traditional Greek dish made from fish roe that is commonly served with lagana bread and halva for the first day of the Greek Orthodox Easter Lent (known in Greek as Clean Monday). The creamy dip paired with the light and fluffy bread is genuinely magical.
Taramasalata uses salted, cured roe (fish eggs), usually from cod, grey mullet or carp, to produce a unique and flavourful dish.
Using a combination of lemon juice, olive oil, and bread or potatoes in a food processor creates a creamy and smooth texture (similar to mayonnaise). At the same time, the flavour is salty and slightly tart.
Some parts of Greece make it with mashed potatoes instead of bread.
In Greece, it's called taramosalata (with the letter "o" rather than "a").

Why you'll love this recipe

Serve it as an appetiser with flatbread or pita chips.
Pair this taramasalata recipe with many other Greek dips, and create the ultimate Greek meze plates - see my tzatziki, htipiti and melitzanosalata for further Greek food inspiration.
It has a salty umami "kick", and this tarama dip works well in sandwiches (we're making mayonnaise, so use it in your sandwiches to give them a little extra something!).

Ingredient notes and substitutions

Here are the main ingredients used to make this delicious taramosalata dip.

ingredients to make taramasalata on a grey surface.

Bread - use stale bread (usually a few days old). White bread works best, and make sure you remove the crusts. The bread is then softened or soaked in water and used as the base to bulk the taramasalata dip. You can sub with potatoes (approx. 250-300 grams or one large potato). Boil, steam or microwave the potato before using.
Fresh tarama - use a good quality fish roe. (Fish roe is the highly prized and delicate eggs of fish, often used in culinary dishes for its rich, briny flavour). It should be beige in colour and appearance. Avoid the bright pink tarama that uses dye, chemicals or other artificial colourants. Tarama is widely available in supermarkets and specialty delis.
- If you're looking to add a unique twist to taramasalata, you can opt for white taramas, which offers a milder flavour compared to the traditional pink variety.
Oil - I use Greek extra virgin olive oil to bind this dip - however, if you find the flavour a little strong, try sunflower oil (or vegetable oil) mixed with olive oil for a lighter taste.
Onion - I'm using half a red onion, but you can sub with a brown one. Shallots work well too.
Lemon juice - this adds a nice sharp flavour and balances. Sub with white or red wine vinegar instead of lemon juice.

How to make taramasalata

Step 1: Remove the crusts from the bread, chop them into smaller pieces and dip them into a bowl of warm water until the bread soaks up the water. Then, squeeze the excess water out of the bread.

soaked bread pieces in a food processor.

Step 2: Transfer the bread to a food processor.

Step 3: Grate the onion using a handheld kitchen grater.

adding the ingredients to make taramasalata in a food processor.

Step 4: Add the fresh tarama, onion and lemon juice to the food processor.

making taramasalata in a food processor.

Step 5: Blend the mixture on medium speed until it is smooth and free of lumps.

pouring olive oil slowly to make taramasalata.

Step 6: Slowly add the olive oil (or combination) until the mixture is thick and creamy.

stirring taramasalata in a food processor.

Step 7: Test the dip for balance and acidity. If it needs extra lemon juice, now is the time to add it.

a bowl of taramasalata in a white bowl with a blue rim.

Step 8: Serve the fresh taramasalata with lagana bread, pita bread or flatbread.

Expert Tips

Do not add any extra salt. The tarama itself is pretty salty. Consider adding a little white or black pepper for seasoning.
The type of roe used in this taramasalata recipe is essential. Look for a good quality fish roe (usually a light beige), which will make all the difference to the final dish.
Leave your bread for a few days to dry, and remove the crusts.
If you find the taramasalata too thick after blending, add a few tablespoons (a little at a time) of cold water to add "lightness".
Pour in the olive oil gradually. Again I can't emphasise this enough! Do not rush adding the olive oil, as the taramasalata will not emulsify.

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Recipe FAQs

How long can I store taramasalata?

The dip will last up to 7 days in the refrigerator, stored in an airtight food container.

What to do with taramasalata?

When it comes to Greek cuisine, taramasalata is a classic dish that often leaves people wondering what to do with it.
Apart from enjoying it as a spread on crusty bread or pita it can also be used as a topping for grilled vegetables, such as eggplant or zucchini, adding a burst of flavour to these simple dishes. It can even be mixed into pasta for a unique twist on traditional pasta sauces. It really is a versatile dish!

Video - how to make it

More Greek dips

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