30 Minute Meals
Taramosalata (Greek Fish Roe Dip)
Prep
15 minutes
Yield
4 -6
This heart-healthy Greek dip, known as Taramosalata is made with fish roe. It's delicious and easy-to-make in only 15-minutes.
Taramosalata is a traditional meze made from tarama, which is fish roe (or caviar, if you’re fancy). Taramosalata turns the fish roe into this delicious, creamy dip made with a few simple ingredients like olive oil, lemon juice, and bread. It is a great dip to make to use up stale bread and can be whipped up quickly for an easy appetizer or snack.
❤️ Why You’ll Love Taramosalata
- Quick: Make this Taramosalata in only 15 minutes. This is a great dish when you want to whip up a dip for an easy snack or appetizer.
- 5-Ingredients: This Greek Dip only takes a few simple ingredients you probably already have in your cupboard. All you need is the fish roe, and you can whip this up in no time.
- Healthy: The fish roe in this recipe adds high-quality omega-3’s to your diet that are good for you and good for your heart.
🍲 Ingredients
Fish Roe – Fish roe, also known as caviar, is a great source of omega-3 fatty acid which is good for your body, and more specifically your heart. It can be intimidating for many people but it so easily mixes into this delicious Greek Dip. You’re going to love the flavor, and the added health benefits.
Stale Bread – For this recipe you’re going to want your bread to be a bit stale. This is a great way to use up bread that isn’t great for anything else and bring it to life in a new way. This Taramosalata leans itself best to stale bread because it gives it absorbs the liquids to create the most perfect texture. If you use fresh bread, it just won’t absorb the moisture in the same way.
👩🍳 How to Make Taramosalata
- Soak the bread: Add the sliced bread to a large bowl and cover with water. Let sit for 5-10 minutes, until the bread is well-soaked. Drain the water and squeeze any excess water from the bread.
- Add bread to a food processor along with the fish roe, onion, and lemon juice. Blend until all of the ingredients come together, it might be a pulp-like mixture.
- Start blending on high speed while streaming in the olive oil, a little bit at a time. Start by using ½ cup of olive oil and then taste and check the texture – it should be thick, smooth, and creamy. If needed, add an additional ¼ cup olive oil, blending slowly.
- Serve in a low bowl or on a plate garnished with a drizzle of olive oil, fresh parsley, and a few black olives and pita for dipping.
🪄 Tips and Tricks
- Bread: The stale bread in this recipe helps make the fish roe less salty and makes it more mild in taste. This allows this dip to be way more approachable for people who are intimidated by caviar.
- Toppings: You can get creative with the toppings for this recipe. I love it with fresh herbs like parsley or even dill, you can chop up black olives, and a drizzle of olive oil, the options are endless.
🗒 Variations
- Herbs: If you want to play with the seasoning you can add in fresh herbs to give your dip a unique flavor. Try dill or parsley.
- Flavor: If you prefer to make the flavors stronger in your dip you can play with the quantity of fish roe and lemon.
🗒 Best served with
- Fluffy Greek Pita Bread Recipe
- Spicy Greek Feta Dip (Tirokafteri)
- Whipped Eggplant Dip (Melitzanosalata)
👝 How to Store Leftovers
Taramosalata will last for about a week in an airtight container in the fridge.
🤔 Common Questions
Pink Taramosalata is usually made of the same ingredients but the difference is the quality. They have often been altered with dyes or not the most quality fish roe.
So many ways! You can spread it onto toast, use it as a dip with pita, eat it with falafel, or as a spread on sandwiches.
Taramosalata (Greek Fish Roe Dip)
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 300-350 g stale / day old sourdough baguette, sliced
- water
- 3 oz fish roe
- 1 medium red or white onion, chopped
- 1/2 cup lemon juice
- 1/2-3/4 cup olive oil
- olive oil, parsley and black olives for garnish
- pitas for serving
Instructions
- Soak the bread: Add the sliced bread to a large bowl and cover with water. Let sit for 5-10 minutes, until the bread is well-soaked. Drain the water and squeeze any excess water from the bread.
- Add bread to a food processor along with the fish roe, onion and lemon juice. Blend until all of the ingredients come together, it might be a pulp-like mixture.
- Start blending on high speed while streaming in the olive oil, a little bit at a time. Start by using ½ cup of olive oil and then taste and check the texture – it should be thick, smooth and creamy. If needed, add an additional ¼ cup olive oil, blending slowly.
- Serve in a low bowl or on a plate garnished with a drizzle of olive oil, fresh parsley and a few black olives and pita for dipping.
Notes
- Serve this recipe with our Fluffy Greek Pita Bread Recipe
- For a larger gathering, make a few other Greek dips to accompany this one like our Spicy Greek Feta Dip (Tirokafteri) and Whipped Eggplant Dip (Melitzanosalata)
