Name: Taramasalata Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 100g crustless stale white bread (about 5-6 slices); 250g smoked cod’s roe; ½ red onion, chopped; 1 garlic clove, chopped; 1 lemon, juiced; 75ml olive oil, plus a drizzle to serve; 75ml sunflower oil; Toasted pittas

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Introduction

Taramasalata is a creamy, tangy Greek dip made from smoked cod’s roe and bread. It’s perfect for serving with toasted pittas as a flavorful appetizer or snack that delights the palate with its rich, silky texture.

A round white plate with a light blue wash holds a small rustic bowl filled with creamy beige hummus, swirled smoothly on top, garnished with a drizzle of olive oil, a few sprigs of green dill, and small bits of cracked black pepper. Around the bowl are grilled pita bread triangles, golden brown with visible grill marks, arranged both leaning on the bowl and scattered on the plate. One pita chip is dipped slightly into the hummus, resting on the edge of the bowl. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g crustless stale white bread (about 5-6 slices)
250g smoked cod’s roe
½ red onion, chopped
1 garlic clove, chopped
1 lemon, juiced
75ml olive oil, plus a drizzle to serve
75ml sunflower oil
Toasted pittas, to serve

Instructions

Step 1: Soak the bread in a bowl of cold water, then squeeze out the excess water. Transfer the bread to a food processor or blender.
Step 2: Cut through the thick skin of the roe lobes and scrape out the soft roe underneath. Add the roe to the food processor with the bread.
Step 3: Add the chopped red onion, chopped garlic, lemon juice, and a good grind of black pepper to the processor. Blend everything until you form a smooth paste.
Step 4: With the motor running, gradually drizzle in the olive oil, followed by the sunflower oil, blending continuously until the mixture thickens into a creamy paste.
Step 5: Scrape the taramasalata into a serving bowl, drizzle with a little extra olive oil, and serve alongside toasted pittas for dipping.

Tips & Variations

Use crustless stale bread to avoid bitterness and create a smoother texture.
For a more vibrant flavor, add a pinch of smoked paprika or a small amount of chilli.
Substitute sunflower oil with mild vegetable oil if preferred.
If you don’t have a food processor, finely mash ingredients by hand and whisk the oils in slowly to emulsify.

Storage

Store taramasalata covered in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed fresh but can be served cold or at room temperature. Avoid freezing to maintain the dip’s creamy texture.

How to Serve

A round light brown bowl filled with smooth, creamy beige dip topped with a drizzle of olive oil and sprigs of fresh green dill, with a sprinkle of black pepper on the surface. The bowl is placed on a white plate with a subtle blue edge, which holds several triangular, grilled pita bread pieces with dark grill marks, arranged around the bowl and one partially dipped inside. The whole setting is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale bread?

Stale bread works best because it absorbs the liquids without becoming too mushy, leading to better texture. Fresh bread can be used if dried slightly beforehand.

Is smoked cod’s roe easy to find?

Smoked cod’s roe is often available at specialty fishmongers or Mediterranean markets. You might also find it frozen or vacuum-packed in well-stocked grocery stores.