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22 January 2017 By Jane and Kenton 5 Comments

Taramosalata | Greek Fish Roe

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Taramosalata | Greek Fish row dip | If you love fish row, you will love this Greek fish dip

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.

Taramosalata ingredients

Also, olive oil, as we’ve mentioned many times on our site, is an excellent source of healthy fat and contains antioxidants.

Taramosalata Recipe | This Greek fish roe dip is to die for and taste great served with bread

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
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Kenton & Jane
Recipe type: Greek Appetizer
Cuisine: Greek
Serves: 2-4
Ingredients
  • 4 slices day old French or white bread
  • 1 tbsp chopped onion
  • 2 tbsp of taramas (Carp Roe)
  • ½ lemon - juiced
  • ½ cup olive oil
Instructions
  1. Break bread in to small pieces and soak in water to soften - squeeze out excess water and set aside.
  2. Put onion in food processor (If you don’t like onions – leave them out).
  3. Add taramas, lemon juice, and ½ of olive oil; blend until paste begins to form.
  4. Add in bread, remaining olive oil, and blend again until smooth paste.
  5. Garnish with a few Kalamata olives and serve with bread!
Notes
If you're not a fan of onions, you can leave them out.
3.5.3226

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Filed Under: All Greek Recipes, Blog, Greek Appetizer Tagged With: greek appetizer, greek olive oil, greek recipe, taramasalata, taramosalata

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Comments

  1. Dina says

    23 August 2013 at 9:54 am

    i love this greek dip! so delish.

    Reply
    • Kenton Kotsiris says

      23 August 2013 at 11:28 am

      Thanks for the comment, Dina! We love this spread as well. Actually, I was a bit nervous the first time I had it, as I thought it would be too “fishy.” However, that’s not the case at all, the flavors mix well and I don’t mind it one bit. I also don’t mind making it from time to time without the onions 🙂

      Reply
  2. sylvie says

    1 February 2015 at 12:43 am

    Looks really good! As a woman from South of France, I’ll spread it on tasted baguette!

    Reply
    • Kenton Kotsiris says

      6 February 2015 at 8:51 am

      Now that would be delicious!

      Reply
  3. Mary plakas says

    24 February 2015 at 12:11 am

    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!!!

    Reply

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Hi! Yiasou! Welcome!

Hi! We’re Kenton & Jane of Lemon & Olives. This blog is dedicated to exploring Greek food and culture, the Mediterranean lifestyle, and traveling Greece. We’ve collected many Greek recipes over the years from Greece and family members, and we’re still learning as we go! This blog is our way of documenting our journey…read more

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