Taramasalata

Taramasalata

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

There are dozens of ways to make taramosalata, a creamy dip made with fish eggs (roe), often carp or cod roe. It can be made with pungent smoked roe but, if so, soak the roe in cold water for a couple of hours beforehand to get rid of any bitterness. Some people like to add garlic, some garnish the dip with dill and others like to use mashed potatoes rather than soaked bread, but I think it’s lighter made this way. How much roe to add depends on how strongly flavoured it is, so the below is only a guide.

Ingredients

Quantity Ingredient
6 slices day-old white bread, crusts removed
1 tablespoon lemon juice, or to taste
2 tablespoons extra-virgin olive oil
3 tablespoons cod or carp roe, or to taste
1 shallot, grated
salt, to taste

Method

  1. Soak the bread in water then squeeze out thoroughly.
  2. If you have a food processor or hand-held blender, blitz all the ingredients, taste, adjust the quantities of roe, salt or lemon juice and blitz again.
  3. You can also make this in a mortar and pestle, which gives it a pleasing rustic look and chunky texture.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again