Taramosalata is a vibrant, creamy Greek dip made from smoked cod roe, blended with olive oil, lemon juice, and finely chopped onion. This savory spread offers a delicate balance of salty, smoky, and bright citrus notes, with a rich, emulsified texture that coats the palate. It is traditionally served as a meze or appetizer alongside warm pita bread, crusty baguette slices, or raw vegetables like cucumber and radishes. Perfect for entertaining guests or adding a sophisticated touch to a Mediterranean-style brunch, this recipe captures the essence of Greek coastal cuisine. The key to success lies in properly preparing the roe and slowly emulsifying the oil to achieve a smooth, luxurious consistency.
Taramosalata (Smoked Fish-Roe Pate
Description
Taramosalata is a vibrant, creamy Greek dip made from smoked cod roe, blended with olive oil, lemon juice, and finely chopped onion. This savory spread offers a delicate balance of salty, smoky, and bright citrus notes, with a rich, emulsified texture that coats the palate. It is traditionally served as a meze or appetizer alongside warm pita bread, crusty baguette slices, or raw vegetables like cucumber and radishes. Perfect for entertaining guests or adding a sophisticated touch to a Mediterranean-style brunch, this recipe captures the essence of Greek coastal cuisine. The key to success lies in properly preparing the roe and slowly emulsifying the oil to achieve a smooth, luxurious consistency.Ingredients
Directions
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Briefly cover the smoked cod roe with boiling water for 1-2 minutes to loosen the skin, then drain and carefully peel off the skin.
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Dice the peeled roe into small pieces.
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In a mixing bowl, crush the garlic clove and rub it vigorously around the sides of the bowl to release its flavor, then discard the garlic.
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Add the diced roe to the garlic-rubbed bowl along with 2 tablespoons of olive oil. Let it stand for 15 minutes to soften.
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Pass the softened roe through a fine-mesh sieve into the bowl, pressing firmly with a spoon to create a smooth paste.
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Add half of the remaining lemon juice to the roe paste.
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Slowly beat in the remaining olive oil, adding it drop by drop initially and then in a thin stream, similar to making mayonnaise, until the mixture is thick and emulsified.
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Add the remaining lemon juice and continue beating until smooth.
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Stir in the finely chopped onion, parsley, and black pepper to taste.
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Cover and chill in the refrigerator for at least 30 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 570.8kcal
- % Daily Value *
- Total Fat 60.1g93%
- Saturated Fat 8.4g43%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 0.6g3%
- Sugars 0.6g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the emulsion begins to separate during mixing, add an extra dash of lemon juice and beat vigorously to bring it back together.
For a smoother, lighter texture, many Greeks add about 1/4 cup of cooked, mashed potato to the mixture.
Taramosalata can be made with other types of fish roe, such as carp or herring, though smoked cod roe is traditional.
Store in an airtight container in the refrigerator for up to one week. Serve with pita bread, baguette slices, or fresh vegetables.
