Taramasalata

Nutrition · per serving

Steps

1. 1

   Tear the stale bread into small pieces, place it in a bowl with the cold water, and soak for 1 minute until softened. Squeeze it very well in your hands so it is damp but not dripping; excess water will make the dip loose and dull the roe flavor.

   60 g stale white bread, crusts removed60 ml cold water
2. 2

   Put the carp roe, squeezed bread, and finely grated onion into a food processor. Blend for 20-30 seconds until the mixture is smooth and begins to lighten in color.

   60 g carp roe60 g stale white bread, crusts removed30 g small onion, very finely grated
3. 3

   With the motor running, add the lemon juice, then drizzle in the extra virgin olive oil very slowly in a thin stream. This gradual addition is the key technique: it emulsifies the roe and oil into a pale, creamy dip instead of a greasy one. Blend until fluffy and thick, about 1 minute.

   25 ml lemon juice70 ml extra virgin olive oil
4. 4

   Taste and adjust texture if needed: the finished taramasalata should be smooth, airy, and spreadable. If it is too thick, blend in 1-2 teaspoons of cold water; if too loose, chill briefly before serving.

5. 5

   Spoon into a serving bowl, swirl the top with the back of a spoon, and finish with a little extra virgin olive oil. Serve immediately with lemon wedges alongside.

   5 ml extra virgin olive oil2 wedges lemon wedges

Origin & History

Taramasalata is a classic Greek meze made from cured fish roe, traditionally enjoyed during Lent and especially on Clean Monday. Although versions exist across the eastern Mediterranean, the Greek style often uses bread or potato to create its characteristic creamy body.