Homemade Greek fish roe dip (taramosalata). A staple salty dip that you will find in every Greek taverna.Do you know what is a Greek fish roe dip? Greek fish roe dip, or else taramosalata, is a Greek dip served as a meze. It is made from tarama, the salted and cured roe of the cod, carp or grey mullet.
In Greece, taramosalata is associated with Clean Monday, the first day of Great Lent. Taramosalata is usually served as a meze, as a spread on bread.
The color can vary from creamy beige to pink, depending on the type of roe and colorings used. Most taramosalata sold commercially is dyed pink, but high quality taramosalata is always beige in color.
Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture. Nowadays the blender has substituted the pestle and the mortar, giving the dip the needed texture.
Taramas is mixed with a starchy base of bread or potatoes, or sometimes almonds, lemon juice and onions. Some versions may include garlic, peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod’s roe is more widely available in some places, and often used.
My recipe for homemade taramosalata includes wet bread. Attention should be paid while draining the bread after submerging it into water. You must squeeze the napkin very well in order to avoid excess water in the dip.
Also, before starting the recipe make sure you have a two days bread. If the bread is fresh or toast, then the texture of the taramosalata will not be the desired one.
However, attention should also be paid to its consumption. Each spoonful of this divine savory dip has more than 100 calories. So, try to resist. I know, it’s difficult.
Course: Appetizer Cuisine: Greek
Keyword: dip, taramas
I hope this post to inspire you in order to make your own homemade Greek fish roe dip. Don’t forget to buy white fish roe and to ensure that you have a two days bread before you start. If you decide to make some taramosalata, pair it with some lagana, they are best friends.
I am Stefania, or Teti. I am fascinated to explore the aromas and flavors that each season offers, to make the most of raw materials while reducing food waste and to enjoy tables full of friends and smiles of pleasure. And all this through a recipe, sometimes complicated and sometimes simple. But always seasonal and delicious.