I am sure that you are familiar with this Greek taramasalata recipe… It is a creamy fish roe dipping sauce that you can add to your next homemade mezze dinner this summer!
Here is another famous Greek mezze member: a lush and creamy taramasalata!
Do you know any other Greek mezze?
I am immediately thinking of tzatziki.
So have you ever heard of this taramasalata recipe?
Sure you must have! The main ingredient in this creamy dip is fish roe.
That is what gives this dip that very special flavor.
Easy Taramasalata Recipe (Greek Fish Roe Dip)
Maybe taramasalata sounds familiar.
But you have a hard time recognising my version of this dip below? Then you are probably thinking of the bright pinkish dip with the same name.
You can also find that one in lots of supermarkets as well.
The difference between that one and mine is that I used canned roe instead of fresh roe. I also stayed clear of any artificial food coloring.
That is all.
So what are the other ingredients that go into this taramasalata? No Greek yogurt whatsoever but olive oil and lemon juice. And another surprising element: soaked bread!
My taramasalata recipe is pretty thick.
And I like it that way. But just like I say below in the recipe: you can add extra olive oil or water if you like it more runnier. Even unsweetened yogurt. I used canned cod roe here. Of course any other (fresh) roe will do as well.
Do you like fish roe? Are you interested in more fish roe recipes to try out at home?
Then you should also take a look at my Japanese mentaiko spaghetti recipe as well!
Easy Greek Fish Roe Taramasalata Recipe
- 7 oz fish roe (200 g), fresh or canned
- 3 oz bread (85 g), without crusts
- 1 tbsp red onion chopped
- 1 tsp lemon juice
- 8 tbsp olive oil
- 1 tbsp capers in brine
Tear the bread up into small pieces and add it to a large mixing bowl. Add as much water until the bread is submerged.
Let the bread soak in the water for 5 minutes. Then in the meantime add the red onion to a clean blender together with half of the fish roe.
Blend until you get a rather smooth puree. Squeeze out the soaked bread and add half of it to the blended fish roe. Also add half of the olive oil and a pinch of pepper and salt.
Blend again into a creamy mixture. Then add the rest of the fish roe (you can keep a pinch of it aside for garnish just like I did later on if you like).
Pulse again. Then add the rest of the soaked and squeezed out bread, the lemon juice and the olive oil that is still left.
Blend well. Now adjust the thickness of the fish roe dip. You can add extra olive oil or water if you like it more runnier. I like this dip best if it is pretty thick and creamy. Do whatever you like! Then check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.
Scoop the fish roe dip in a clean bowl, sprinkle with the salted capers and serve.