A traditional, creamy and absolutely delicious Taramasalata recipe made in 15′! This Greek dip is made from fish roe, olive oil, lemons, onions and bread.
- 100g white tarama (fish roe) (3.5 oz.)
- 300g white stale bread (crust removed), soaked in water and squeezed (10 oz.)
- 170–180 ml olive oil (3/4 of a cup)
- juice 2 lemons
- 1 medium red onion, grated
- To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
- In a food processor add the bread, grated onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, according to preference and blend again.
- Serve this traditional Greek taramasalata dip with lots of pita breads aside. (If you feel adventurous enough make your own homemade pita breads with this easy recipe!).
- Serving Size: 1 portion
- Calories: 348kcal
- Sugar: 4g
- Sodium: 261.1mg
- Fat: 23.8g
- Saturated Fat: 3.6g
- Unsaturated Fat: 19.1g
- Trans Fat: 0g
- Carbohydrates: 27.8g
- Fiber: 1.7g
- Protein: 8.4g
- Cholesterol: 62.3mg
Keywords: Taramasalata, Greek Fish Roe dip recipe, How to make Taramosalata, Tarama dip