Homemade Taramasalata

Recipe

Homemade Taramasalata

Mediterranean Delight: Creamy Homemade Taramasalata

4.7 out of 5

Indulge in the flavors of Greek cuisine with this homemade Taramasalata recipe. This creamy and tangy dip is made with the finest ingredients and is perfect for spreading on warm pita bread or serving as a dip for fresh vegetables.

Jan Dec
Dip› Taramasalata
European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

1 hour 15 minutes (including refrigeration time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Pescatarian, Gluten-free, Dairy-free, Low-carb

Allergens

Fish, Gluten

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat: 30g (Saturated Fat: 4g)
  • Carbohydrates: 8g (Sugars: 1g)
  • Protein: 6g
  • Fiber: 1g
  • Salt: 1g

Preparation

  1. 1.
    In a food processor, blend the fish roe until smooth.
  2. 2.
    Slowly drizzle in the olive oil while the food processor is running until fully incorporated.
  3. 3.
    Add the lemon juice, minced garlic, and bread crumbs. Blend until well combined.
  4. 4.
    Season with salt and pepper to taste.
  5. 5.
    Transfer the Taramasalata to a serving bowl and garnish with fresh dill or parsley.
  6. 6.
    Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
  7. 7.
    Serve with warm pita bread or fresh vegetables.

Treat your ingredients with care...

  • Fish roe — Ensure that the fish roe is fresh and of high quality. If you prefer a milder flavor, you can soak the roe in milk for 30 minutes before blending.

Tips & Tricks

  • For a creamier texture, you can add a small amount of Greek yogurt to the Taramasalata.
  • Adjust the lemon juice according to your taste preference. Add more for a tangier flavor or reduce for a milder taste.
  • Experiment with different types of bread crumbs, such as panko or whole wheat, to add a unique twist to the recipe.
  • If you prefer a stronger fish flavor, you can use smoked fish roe instead of fresh roe.
  • Taramasalata is best enjoyed chilled, so make sure to refrigerate it for at least an hour before serving.

Serving advice

Serve the Taramasalata as a dip alongside warm pita bread, fresh vegetables, or crispy pita chips. It can also be used as a spread on sandwiches or as a topping for grilled fish or roasted vegetables.

Presentation advice

Garnish the Taramasalata with a drizzle of olive oil, a sprinkle of paprika, and a sprig of fresh dill or parsley. Serve it in a decorative bowl and surround it with colorful vegetables or a variety of bread options for an appealing presentation.

More recipes...