Homemade Greek fish roe dip (taramosalata). A staple salty dip that you will find in every Greek taverna.Do you know what is a Greek fish roe dip? Greek fish roe dip, or else taramosalata, is a Greek dip served as a meze. It is made from tarama, the salted and cured roe of the cod, carp or grey mullet.
In Greece, taramosalata is associated with Clean Monday, the first day of Great Lent. Taramosalata is usually served as a meze, as a spread on bread.
The colour can vary from creamy beige to pink, depending on the type of roe and colourings used. Most taramosalata sold commercially is dyed pink, but high quality taramosalata is always beige in colour.
How taramosalata is made
Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture. Nowadays the blender has substituted the pestle and the mortar, giving the dip the needed texture.
Taramas is mixed with a starchy base of bread or potatoes, or sometimes almonds, lemon juice and onions. Some versions may include garlic, peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod’s roe is more widely available in some places, and often used.
Tips on how to make homemade taramosalata
My recipe for homemade taramosalata includes wet bread. Attention should be paid while draining the bread after submerging it into water. You must squeeze the napkin very well in order to avoid excess water in the dip.
Also, before starting the recipe make sure you have a two days bread. If the bread is fresh or toast, then the texture of the taramosalata will not be the desired one.
However, attention should also be paid to its consumption. Each spoonful of this divine savory dip has more than 100 calories. So, try to resist. I know, it’s difficult.
Homemade Greek fish roe dip (taramosalata)
- 200 gr fish roe, white
- 1 (750+250) lt water
- 200 gr bread, crust-less
- 1 onion, chopped
- ¼ cup lemon juice
- 250-300 ml seed oil
- white pepper
- In a bowl, place the bread without the crust, 750 ml of water and let it soak well.
- Add bread into a clean towel. Close the bread and squeeze it well until all the water is gone. Transfer back to the bowl (without the water) and set aside.
- In a blender add the onion and 250 g of water. Blend until they melt.
- Follow the same directions with wet bread and towel to remove moisture from the onion.
- By using a blender, blend the onion, the tarama, the bread, the lemon juice and the pepper. Beat 3-4 minutes until the ingredients are homogenized and the mixture is fluffy.
- Add the seed oil partially, 50 ml at the time.
- Taste taramosalata and add more lemon if needed. Serve with olives and lagana.
I hope this post to inspire you in order to make your own homemade Greek fish roe dip. Don’t forget to buy white fish roe and to ensure that you have a two days bread before you start. If you decide to make some taramosalata, pair it with some lagana, they are best friends. You can find recipe for making lagana here.
Would love to hear your favorite recipes for the period of the Lent. I love making some pasta with octopus, you can find the recipe here. I ‘ll be happy to know yours, so please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!