Taramasalata Recipe: Greek Cod Roe Dip with Bread and Olive Oil
Taramasalata, a traditional Greek appetizer, could hardly be simpler to make. In essence, it is a blend of lightly smoked fish roe with lemon juice and olive oil. It is always delicious, especially when you just want to spread it on a lavish sandwich in the afternoon or put together a tasty snack to go with beer. If you can get hold of cod roe, making this dip is no trouble at all.
The recipe is very simple and, by and large, can be considered classic. Most of the differences between recipes come down to individual cooks rather than tradition. Variations often include garlic and onion, eggs, bread and boiled potatoes. By the way, you can sometimes find ready-made taramasalata in shops, and it is almost certainly colored with something.
In the Balkans you will often come across the word “haiver”, which simply means roe. In Bulgaria the vegetable spread kyopolou is also called “zelen haiver”, green caviar. The similar Romanian roe dish, salată de icre, is made almost the Greek way, with a nod to local traditions. In Greece itself, taramosalata is served with pita and olives.
The name comes from the word taramas, meaning fish roe, usually from carp or cod, as these are the most affordable. Even so, the dip is considered a delicacy, and in Greece it is even served as lean food, especially during fasts. In Turkey it is part of the elaborate meze spreads, served in small portions on a huge platter.
The most affordable roe where we live is cod roe. It is sold in jars and as whole roe sacs, much like sturgeon roe in its membrane. The canned product is ready to use straight away, while roe from the sacs has to be cleaned of membranes and anything else unwanted.
Taramasalata is very easy to make. You will need a blender, which makes it easy to combine all the ingredients. The key is to get a creamy consistency. The blender combines white bread crumb soaked in water or milk with the taramas, the cod roe. If you like, add grated sweet onion and garlic, spices and lemon juice. Then, without stopping the blender, pour in the best olive oil in small portions. This is roughly how we make homemade mayonnaise: the mixture emulsifies and becomes thicker, like a cream.
Ingredients
4 servings
- Cod roe (lightly salted) 200 g
- White bread, crusts removed 3-4 slices
- Milk 1 cup
- Garlic 1 clove
- White sweet onion 1
- Lemon juice 1-2 tbsp
- Olive oil 50 ml
- Salt, black pepper to taste
- Bread, herbs, olives for serving
Step-by-step recipe
- Taramasalata turns out great with so-called sieved cod roe. It is made from fresh lightly salted cod roe that has been carefully rubbed through a sieve. This cleans it of membranes and bits of the sac, and it keeps for quite a long time. For the dip you will need garlic and sweet onion, white or red. And, of course, extra virgin olive oil.
- Remove the crust from the white bread or loaf, simply cutting it off with a knife. A fresh French baguette works too. The crusts can be dried and used to make breadcrumbs. Pour cold milk over the white bread crumb for 10 mins, then squeeze it out. Plain boiled water is also fine. The leftover milk can go into casseroles or dough.
- Peel the onion and cut it into small pieces. Peel the garlic clove as well and chop it a little. By the way, if you use red sweet onion, the dip comes out slightly pink. Depending on the color of the roe, taramasalata often turns out pink anyway. Put the chopped onion and garlic into the blender, add the squeezed-out bread and the cod roe. Squeeze in the lemon juice; you can add even more, it tastes great. Add just a little salt and a pinch of pepper, white is best, but black will do.
- Blend everything very thoroughly. The goal is a perfectly smooth mixture. You should not feel any bits of onion or garlic, only the grains of roe. While still blending, add the olive oil in small portions. Gradually the dip becomes thicker, like a dense cream.
- Spoon the dip into a small bowl and drizzle with olive oil. Serve with fresh bread or pita. Be sure to add pitted black olives, they are delicious with it. You can serve herbs on the side. The dip has a pronounced roe flavor with a hint of lemon and makes excellent sandwiches.
- The color of the dip depends mostly on the color of the roe. You may come across taramasalata with a light pink or beige tint. Most often, though, it comes out white with a slight grayish or olive hue. It is important that the roe is fresh and not too salty. By the way, besides cod, you can use pollock, capelin or carp roe. Some recipes replace the white bread with potatoes, which works perfectly well.
Yield: 4 servings Calories: 260 Prep: 10 mins Cooking: 20 mins Ready in: 30 mins Category: Snacks and Sauces Cuisine: European Rating: