Traditional Taramosalata Recipe

2025-10-14

Yields: About 2 cups
Prep time: 20 minutes

Ingredients

  • 100g (3.5 oz) tarama (fish roe)

  • 1 medium yellow onion, or 2-3 shallots (for a milder taste), grated

  • 150-200g (5-7 oz) of stale white bread, crusts removed OR 1 large (200g) boiled and peeled potato, riced or finely mashed (cooled completely)

  • 200-250ml (approx. 1 cup) of extra virgin olive oil (a light, fruity one is best)

  • The juice of 2-3 lemons (to taste)

  • 2-3 tablespoons of water or milk (optional, for adjusting consistency)

  • Optional: 1-2 tablespoons of Greek yogurt or a splash of ouzo for extra flavor

Equipment

  • A food processor is highly recommended for the creamiest result.

Instructions

  1. Prepare the Base:

    • If using bread: Tear the bread (without crusts) into small pieces and place it in a bowl. Cover with water and let it soak for 5-10 minutes. Then, squeeze out ALL the excess water with your hands until the bread is as dry as possible.

    • If using potato: Boil a large potato until tender. Peel it and pass it through a ricer or mash it thoroughly until no lumps remain. Let it cool completely before using. Warm potato will make the dip gluey.

  2. Combine and Blend:

    • In the bowl of your food processor, combine the tarama, grated onion (or shallot), and your chosen base (squeezed bread or cold mashed potato).

    • Pulse a few times until the ingredients are roughly combined.

  3. The Emulsification Process (The Key Step):

    • With the food processor running, start adding the olive oil in a very slow, thin, steady stream, just like making mayonnaise. This is the most critical step for creating a creamy, emulsified dip and not a broken, oily one.

    • After you've added about half of the oil, the mixture will start to thicken and become pale. Now, add the juice of one lemon.

    • Continue processing and slowly dribbling in the remaining olive oil.

  4. Adjust Consistency and Seasoning:

    • Once all the oil is incorporated, the dip should be thick and creamy. Now, add the remaining lemon juice to your taste. Greeks like it quite lemony!

    • If the dip is too thick for your liking, you can thin it out by adding a tablespoon or two of water or milk while the processor is running.

    • Optional: For a slight tang and extra creaminess, add a tablespoon or two of Greek yogurt and pulse to combine.

  5. Serve:

    • Transfer the taramosalata to a serving bowl. You can garnish with a drizzle of olive oil, a few Kalamata olives, or a sprinkle of fresh dill.

    • Serve with plenty of warm pita bread, crusty bread, or fresh vegetable sticks.

Important Tips for Success

  • Taste Before Serving: You likely will not need salt, as the tarama is already quite salty.

  • Low & Slow with the Oil: Do not rush the emulsification process. Adding the oil too quickly is the most common mistake and will cause the mixture to split.

  • Soak & Squeeze: If using bread, make sure you squeeze it until it's almost dry. Too much water will make the dip runny.

  • Let it Rest: For the best flavor, cover and refrigerate the taramosalata for at least an hour before serving. This allows the flavors to meld together beautifully.

Kali Orexi! (Enjoy your meal!) This creamy, tangy, and uniquely delicious dip is sure to transport you to a seaside Greek taverna.

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