Tantalising Taramasalata

 

taramasalata recipe

Salted cod-roe dip dates back to the ancient Greeks who were fond if it and now it is  it is the most famous Greek dip of all and ubiquitous in supermarkets worldwide.

For the Greeks, being made primarily of cod roe and bread, it was originally eaten over lent on Clean Monday as no meat or dairy is allowed. Now it forms part of meze enjoyed whenever you like, at home, at a restaurant or taverna.

Here is Papa G’s recipe. I’m vegan so it’s not something I eat but it’s a favourite with other relatives so I wanted to share it here. tarama

Ingredients:

30g salted cod-roe (tarama) *or* a combination of 20g of salted tarama and 10g of smoked cod’s roe.
45g (6 slices) stale white bread
1 shallot of 25g onion, finely chopped
Juice of 1 lemon (2 1/2 tablespoons)
120 ml sunflower or vegetable oil or very light extra- Virgin olive oil.
50ml water.

To Garnish:
A few black olives
A small handful of flat-lead parsley, finely chopped.

Method:

If using smoked cod-roe, take the skin off and break it into small pieces.
Cut the crusts from the bread and discard.
Soak the bread in a small bowl of water for 2-3 minutes, take it out and squeeze most of the water out.

Liquidise the onion in the electric blender for 1-2 minutes until it becomes a smooth paste, then add the soaked bread, half of the lemon juice and half if the oil and the salted it the combined mixture of tarama and blend slowly at first and then faster for a further 2 minutes until all the ingredients are amalgamated well.

Now add the rest of the oil and Lenin juice and water alternates, little by little as if making mayonnaise until the mixture is very pale pink and the texture is creamy, light and fluffy.

Serve in a small bowl or a platter, with black olives and sprinkled with parsley.

Enjoy with wholemeal or white pitta bread.

*To make the traditional way:* With a large wooden mortar and pestle, pound the tarama, the bread and the onions for 5 minutes or until well mixed and the mixture is smooth. Slowly add the lemon juice and the oil alternately and pound for 5 more minutes. Add a little cold water if the mixture is too thick or more bread if too thin and pound again to mix well.

Photographs ©Peter Broadbent.

 

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37 Responses

    • honestmum

      Couldn’t agree more, do you know I remember a time when you couldn’t buy this in the supermarket or any of the dips x

      Reply
  1. Metropolitan Mum

    Wow, I had no idea how it’s being made – I have been mindlessly scoffing it down about a million times. Might give this a try, though not sure where to buy tarama.

    Reply
  2. HELEN

    I keep seeing your badge but keep forgetting to come & have a look..thanks for the reminder. I can’t say that taramasalata is something that I will try anytime soon but it does look nice!

    Reply
  3. Nat

    I’ve never actually tried taramasalata, probably because I was veggie for so many years but now I eat fish I might try it. Linked up my chocolate bonfire night sparklers

    Reply
  4. Jyoti

    I LOVE Taramasalata! Have never tried to make it either, but we have friends coming for dinner on Saturday so it might be time for me to try to have with nibbles before dinner! 🙂

    Reply
  5. Charlotte

    I have never tried Taramasalata. I love Tzatsiki (if that’s how you spell it?). x

    Reply
    • honestmum

      @Charlotte yes well spelt-we featured that and hummus a while back before the linky: https://honestmum.com/papa-gs-recipe-for-tzatziki-yoghurt-cucumber-dip/ x

      Reply
  6. WallyMummy

    I love taramasalata 😉 I got married in greece and it always reminds me of my wedding :))) x can’t beat it with fresh pittas :))) yum x

    Reply
  7. Mama and More

    I love a really good taramasalata, and we go through phases of gorging on it or houmus. I had no idea that it was made with bread. Thanks for hosting! X

    Reply
  8. jenny paulin

    hmmm this is one dip that I really do not fancy i am afraid, it is always such a lovely colour but not for me. I could eat hummus until the cows come home but not taramasalata. BUT it does look better than shop bought obviously x

    Reply
    • honestmum

      @Jenny Paulin aw no worries lovely, hummus does tend to be a popular dip even if taramasalata is its slightly more famous sister…the Kylie and Danni of the dip world!

      Reply
  9. Lauren

    I have never tried this but have always wanted to.
    I think a trip to our favourite Greek restaurant is in order! x

    Reply
  10. sarahhillwheeler

    I am afraid (to date) I have always wimped out and bought ready-made taramasalata. But agree restaurant versions taste superior and I will have to give this a go…you make it sound (relatively) easy! And it looks divine!

    Reply

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