Servings: servings
Taramosalata – Creamy Greek Roe Dip
A traditional Greek dip made with smoked cod roe, perfect for serving with mezze platters.
Calories: 250kcal
Equipment
- 1 bowl for soaking bread
- 1 food processor for blending ingredients
Ingredients
- 200 grams White bread day-old
- 150 grams Hot-smoked cod roe
- 10 grams Ajvar smooth type
- 1 Garlic clove crushed
- 50 grams Onion finely chopped
- 1 Lemon zest and juice
- 120 grams Extra virgin olive oil or 40g olive oil and 80g rapeseed oil
- 2 grams Black pepper freshly ground
Instructions
- Place the bread in a bowl and cover with ice-cold water. Let soak for 5 minutes, then squeeze out most of the liquid with your hands.
- Add the bread, smoked cod roe, ajvar, garlic, onion, and lemon juice to a food processor. Blend until smooth and uniform.
- Add the lemon zest and black pepper.
- With the motor running, slowly drizzle in the olive oil to create a silky, airy texture.
- Taste and adjust with extra lemon, oil, or pepper if needed.
- Transfer to a bowl or deep plate, drizzle with olive oil, and garnish with extra lemon zest, chopped parsley, and optionally olives.
- Serve alongside other dips and salads or as part of a mezze platter.
Notes
Adjust seasoning to taste. Serve chilled for best flavour.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g