TARAMOSALATA | Greek Fish Roe Dip

Taramosalata: The Creamy, Savory Greek Dip You Need to Try

When it comes to Greek cuisine, few dishes are as universally loved and as versatile as Taramosalata or Taramaslata. This creamy, velvety dip has become a staple in Greek meze culture—small plates meant for sharing—capturing the essence of Mediterranean flavours with just a few key ingredients. Made from fish roe, olive oil, lemon juice, and bread or potatoes, Taramosalata is not only an essential part of Greek gatherings but also a delightful introduction to the country's rich culinary tradition.

Taramosalata on a plate with olive oil and olives

What is Taramosalata?
Taramosalata is a traditional Greek dip made from fish roe (typically from carp, cod, or mullet), bread, and a combination of olive oil, lemon juice, and garlic. The fish roe used in this dish is what gives it its distinctive, savoury flavor. It’s rich and slightly briny, with an unmistakable umami punch that makes Taramosalata such an addictive spread.

While the base ingredients are simple, the result is a wonderfully creamy, tangy dip that perfectly balances richness and freshness. It’s often served as part of a meze platter alongside other dips like tzatziki, and melitzanosalata (eggplant dip). Whether served with crispy pita, fresh vegetables, or as a topping for bread, Taramosalata is a delicious and comforting addition to any meal.

Taramosalata, a delectable dish, holds immense popularity throughout the year, particularly during the Orthodox Lenten periods. As a traditional dish made from fish roe, it is permissible for consumption during this time. It is typically enjoyed alongside fresh bread as a side accompaniment to various meals. My favourites include, Spanakorizo, Fakies, and Gigantes.

Regarding its colour, many store-bought Taramosalata may appear pink due to the addition of red dyes, preservatives, and unhealthy oils. Authentic Tarama, on the other hand, should have a light brown colour upon opening the tin and be prepared with olive oil.

TARAMOSALATA | Fish Roe Dip

Mary Politis
A delicious dip made from salted cured fish roe. Enjoyed alongside so many Greek meals particularly vegetarian dishes and/or as a meze.
Prep Time 15 minutes

Ingredients
  

  • 100 g White Tarama
  • 350 g Stale white bread
  • 1 Purple onion roughly chopped
  • 1 garlic clove
  • 120 ml light olive oil
  • Juice of 2 lemons
  • Water for soaking bread

Instructions
 

  • Roughly slice the stale bread and place it in a bowl of water, allow it to quickly soak and immediately squeeze out the water. Place the wet bread in a blend or food processor. Add the onion, garlic, lemon, and tarama. Process or blend until all the ingredients come together.
  • On high speed, slowly stream in the olive oil. Doing this slowly allows it to emulsify and thicken. Once pale in colour, taste to check the lemon flavour is to your liking. Serve the Taramosalata on a plate or in bowl with a drizzle of extra virgin olive oil on top and decorate with a few olives
  • Keeps for up to 4 days refrigerated in an airtight container.
Keyword appetizer, caviar, caviar dip, Dip, Fish, Mezes, Seafood, Tarama, Taramasalata, Taramosalata
Posted in Meze, Vegan/Lenten.