Tantalise your taste buds with the authentic flavour of homemade taramasalata, 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.
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.
220 grams bread
Transfer the bread to a food processor.
Grate the onion using a hand grater.
1 red onion
Add the fresh tarama, onion and lemon juice to the food processor.
100 grams fish roe, 1 lemon
Blend the mixture on medium speed until it is smooth and free of lumps.
Slowly add the olive oil (or combination) until the mixture is thick and creamy.
200 ml olive oil
Test the dip for balance and acidity. If it needs extra lemon juice, now is the time to add it.
Serve the fresh taramasalata with lagana bread, pita bread or flatbread.
Video
Notes
Use stale bread (usually a few days old). White or sourdough works best, and make sure you remove the crusts. You can sub with potatoes (approx. 250-300 grams or one large potato). Boil, steam or microwave the potato before using.
The type of roe used in this recipe is essential. Look for a good quality fish roe (usually a light beige), which will make all the difference to the final dish.
Use Greek extra virgin olive oil to bind this dip - however, if you find the flavour a little strong, try sunflower oil mixed with olive oil (half and half) for a lighter taste.
Pour in the olive oil gradually. Again I can't emphasise this enough! Do not rush adding the olive oil, as it will not emulsify.