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Homemade Taramosalata: Greek Fish Roe Dip photo

Taramosalata: Greek Fish Roe Dip

This Taramosalata is SO CREAMY! A luscious Greek fish roe dip that's tangy, fluffy, and perfect for warm pita or veggies.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 75 g white fish roe (tarama) star of the show
  • 500 ml sunflower oil neutral oil that emulsifies beautifully
  • 200 g stale bread helps absorb flavors without making it soggy
  • 70 g onion finely chopped
  • 50 ml lemon juice provides fresh, zesty brightness
  • 40 ml water optional, to adjust consistency

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Bowl
  • Spatula
  • Sharp knife and chopping board

Method
 

Taramosalata: Greek Fish Roe Dip: From Prep to Plate
  1. Begin by tearing or cutting your stale bread into small pieces and placing them in a bowl. Pour enough cold water over the bread to cover it and let it soak for about 10 minutes.
  2. While the bread is soaking, finely chop the onion into very small pieces.
  3. Once the bread has softened, drain it thoroughly in a sieve or colander, then gently squeeze out any excess water so the bread is moist but not dripping wet.
  4. In a food processor or blender, combine the fish roe, drained bread, and finely chopped onion. Pulse a few times to start mixing the ingredients evenly.
  5. With the processor running on low speed, slowly drizzle in the sunflower oil in a thin, steady stream to emulsify and create a creamy, fluffy texture.
  6. Add the lemon juice and pulse a few more times to combine. Taste and adjust seasoning if needed. If too thick, add optional water a little at a time and blend to desired consistency.
  7. Transfer the taramosalata to a serving bowl, cover tightly, and chill in the refrigerator for at least an hour before serving.

Notes

  • Slowly drizzle the oil to avoid the dip separating and becoming oily.
  • Use stale bread to achieve the best texture and flavor absorption.
  • Chill the dip before serving to allow flavors to meld and improve texture.
  • Adjust consistency with water if the dip is too thick after blending.
  • Finely chop onion to avoid overpowering the dip with large chunks.