Taramosalata, Greek Fish Roe Dip

3 from 2 votes

Taramosalata, one of the classic Greek dips, is made with fish roe, typically either from cod or carp, and a base of either potatoes, bread, almonds or walnuts, or a combination of them in varying quantities. It is extraordinarily nutritious. To find some of the Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

3 from 2 votes

Taramosalata, Greek Fish Roe Dip

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Dairy Free, Lent / Fasting, Meze / Starters, Recipes, Seafood

Prep Time 15

Cook Time 30

Servings

Dairy Free, Lent / Fasting, Meze / Starters, Recipes, Seafood

Ingredients

2 medium potatoes about half a pound total
2 heaping tablespoons of tarama fish roe, preferably white*
Juice of 2 lemons
2 cups extra virgin Greek olive oil or more if necessary (see note)
½ cup snipped dill
1 tablespoon pink peppercorns

Instructions

Peel, wash and cube the potatoes. Bring to a boil in unsalted water and simmer until cooked.
Remove the potatoes from the water with a slotted spoon and transfer immediately to the bowl of a food processor. Reserve the hot boiling liquid.
Add the tarama and lemon juice. Pulse on and off continuously until the mixture is pureed. Then, add ½ a cup of the hot boiling liquid and pulse a few more times.
Then, pulsing all the while, add the olive oil, slowly drizzling it into the mixture, for about 4 minutes total.
If the mixture is loose, add a few more drops of the hot boiling water, and pulse on and off again.
Note: If the taramosalata is too sour because of the lemon juice, add more olive oil.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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