Taramosalata (Greek Fish Roe Dip)

This Taramosalata (Greek Fish Roe Dip) is smooth and creamy, with only five ingredients! The fish roe is blended with bread and canola oil for a smooth and light texture, as well as onion and lemon juice for that slightly tangy flavour.

Growing up, one of my favourite school lunches was a Taramosalata sandwich. I must admit though, growing up in Australia and taking a Taramosalata sandwich to school wasn’t the easiest way to make friends. People looked at you a little weirdly when you took a bite into a sandwich with a pink spread. But I loved it!

There are many ways to make Taramosalata/Tarama. You can combine tarama (fish roe) with bread or potatoes and then blend it with either olive oil or vegetable oil. Some recipes also include garlic and/or onions for extra flavour. Each version has its own twist. When people try my mum’s Tarama, they often ask her for the recipe. Unlike most of our Greek dishes that use olive oil, this Tarama is an exception. My mum uses canola oil for a lighter, milder flavour, as olive oil can sometimes overpower the dip. Additionally, she uses bread over potatoes, giving the dip a light and creamy texture.

To prepare her Taramosalata, first, briefly soak the bread in water and then squeeze it well to remove the excess water. Next, place the bread, tarama paste and onion in a food processor and blend until smooth. Add the lemon juice, then gradually add the oil (a little at a time) until the mixture is smooth and creamy.

Taramosalata can be served as a dip with pita bread or vegetables, part of a meze platter, or alongside your favourite meal.

Ingredients for Taramosalata

Tarama/Fish roe: This is the key ingredient that gives Taramosalata its salty flavour. There are two main types: white tarama and pink tarama. I use pink tarama paste because I prefer its flavour, but you can use white tarama if you prefer. Both are available at delicatessens or Mediterranean specialty stores.

White bread: Any type of stale white bread works well. I typically keep a loaf of white sandwich bread in the freezer and thaw slices as needed. You can opt to remove the crusts, though I prefer to leave them on.

Canola oil: My mum always uses canola oil for Taramosalata, as it has a neutral flavour that allows the other ingredients to stand out compared to olive oil. If you prefer to use olive oil, choose an extra light version or use half olive oil and half canola oil. However, be aware that extra-virgin olive oil can overpower the dip with its strong flavour. Ultimately, this choice comes down to personal preference.

Onion: Adds a subtle yet essential flavour to the dip when blended with the other ingredients. Use a small amount.

Lemon juice: Only use fresh lemon juice. Start with a small amount and add more if you like.

Taramosalata Nutritional Information

The fish roe used to make Taramosalata is a rich source of omega-3 fatty acids, which are essential for heart health, reducing inflammation and supporting brain function. Additionally, tarama is a good source of protein, necessary for muscle repair and overall body function. Despite these benefits, tarama is considered moderate to high in cholesterol, so it’s important to consume it in moderation.

How to make Taramosalata

Tips for making Taramosalata

Use stale bread

Stale bread is better than fresh bread because it soaks up the water without becoming too mushy, giving the dip a better texture. Be sure to squeeze out the excess water thoroughly from the bread to prevent the dip from becoming too watery and to maintain its creamy consistency.

Use canola oil for a lighter flavour

Canola oil has a neutral taste that allows the flavours of the tarama and other ingredients to stand out. If you prefer, you can use a blend of canola and olive oil, but be aware that extra-virgin olive oil can overpower the dip with its strong flavour. Ultimately, this choice comes down to personal preference.

Adjust the amount of bread

If you prefer a stronger tarama flavour, you can use a little less bread. The quantity of bread I use results in a milder tarama-flavoured dip. Taste your dip as you make it to achieve the desired flavour.

Use fresh lemon juice for the best flavour

Fresh lemon juice has a more natural citric flavour compared to bottled lemon juice, which can sometimes have a slightly bitter flavour. Start with a small amount and gradually add more to balance the dip’s tanginess to your preference.

Storage

Store Taramosalata in an airtight container in the refrigerator for up to 7 days.

To serve

Serve chilled as a dip with pita bread or vegetables, or as part of a meze platter. Taramosalata tastes great with Greek Sesame Bread Rings (Koulouri Thessalonikis) or alongside one of your favourite meals. Some of my favourite meals, such as Greek Stuffed Tomatoes with Rice (Yemista), Greek Style Potato Omelette and Greek Lemon Chicken Soup (Avgolemono), are always served with a side of bread and Taramosalata.