Taramosalata Recipe: Greek Fish Roe Dip -

Taramosalata is a traditional Greek dip made with fish roe, olive oil, and bread or potatoes, and it’s often served during the Lenten period when meat and dairy are avoided.

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This is the classic version of taramosalata (or taramasalata) made with fish roe. This traditional meze is a staple of Greek cuisine, often served as part of a seafood spread alongside warm pita bread or fresh vegetables.

The result is a silky, umami-rich dip with a delightful balance of tangy, salty, and creamy flavors. Enjoy this recipe on Clean Monday (Kathara Deftera) or as an appetizer for a Mediterranean feast.

Here’s how to make authentic taramosalata.

Greek Taramosalata Recipe

Ingredients

1/2 cup fish roe (or check your local specialty store for Lenten options)
2 medium potatoes (peeled and boiled)
1/2 cup extra virgin olive oil
1 small lemon (juice only)
1-2 cloves garlic (optional, to taste)
1-2 tbsp fresh bread crumbs (stale bread works well)
Salt and pepper (to taste)

How to Make Taramosalata – Instructions

Prepare the potatoes

Peel and boil the potatoes in salted water until soft (about 20 minutes).
Once they’re tender, drain and let them cool down a bit.

Mash the potatoes

After the potatoes have cooled, mash them with a fork or potato masher until smooth and lump-free.
This will serve as the base for your taramosalata.

Combine the fish roe

In a food processor or large bowl, add the fish roe.
If the roe is packed in oil, you can use a small portion of that oil as part of the mixture.
If it’s not in oil, just add a little olive oil in step 4 to achieve a creamy consistency.

Add olive oil and lemon juice

Slowly add the olive oil while blending or stirring to emulsify the mixture.
Start with about half of the oil and gradually add the rest until the dip becomes creamy and smooth.
Add lemon juice to taste, which gives the dip a lovely tang and balances the richness of the fish roe.

Optional – garlic and bread crumbs

If desired, you can blend or crush garlic into the dip for a more pungent flavor.
You can use bread crumbs to thicken the mixture and achieve the right texture.

Season

Taste the dip and adjust the salt and pepper.
The fish roe can be salty on its own, so be careful with the salt.
If you like a bit of heat, you can also add a pinch of cayenne pepper or chili flakes.

Chill and serve

Transfer the taramosalata to a serving dish, cover it, and refrigerate for at least 30 minutes to allow the flavors to meld.
This will also help the dip firm up a little.
Serve your Lenten taramosalata with fresh lagana bread, pita, or cut vegetables like carrots and celery for dipping. You can also pair it with olives and sliced cucumber.

Enjoy!

This taramosalata is the perfect Lenten appetizer and can be enjoyed throughout the fasting period. The combination of fish roe, olive oil, and lemon makes it a refreshing, savory dip that’s both simple and full of flavor. Enjoy it with the family and add a touch of Greece to your table!