Taramosalata has a wonderful flavor that is reminiscent of lox on a bagel. It is rich and salty but like many Mediterranean dishes, the ingredients are good for you. Consuming fish roe is one of the many ways to get your Omega-3 fatty acids as well as protein.
Also, olive oil, as we’ve mentioned many times on our site, is an excellent source of healthy fat and contains antioxidants.
Serve Taramosalata as a meze (with Ouzo) and a side of cucumbers, bread or other vegetables. καλή όρεξη (kali orexi – enjoy your meal!)
Greek Taramosalata
Yield: 2 -4
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 4 slices day old French or white bread
- 1 tbsp chopped onion
- 2 tbsp of taramas, Carp Roe
- 1/2 lemon - juiced
- 1/2 cup olive oil
Instructions
- Break bread in to small pieces and soak in water to soften - squeeze out excess water and set aside.
- Put onion in food processor (If you don’t like onions – leave them out).
- Add taramas, lemon juice, and 1/2 of olive oil; blend until paste begins to form.
- Add in bread, remaining olive oil, and blend again until smooth paste.
- Garnish with a few Kalamata olives and serve with bread!
Notes
If you're not a fan of onions, you can leave them out.
Nutrition Information:
Yield: 2 Serving Size: 1 gramsAmount Per Serving:Unsaturated Fat: 0g
i love this greek dip! so delish.
Looks really good! As a woman from South of France, I’ll spread it on tasted baguette!
Guys you’re doing a great job !!! I’m a Greek woman who was raised by her grandmother and all your recipes are similar with the ones that yiayia used to teach me!!!
Just to the taramasalata my yiayia was adding one boiled potato. It makes it smoother, filler and it gives it better taste… Just an advice… Keep up the good job!!! Thank you for everything!!!