Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.


Recipe Summary

15 mins
5 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.

  • Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.

Cook's Notes:

Tarama is the cured roe of either carp, cod or mullet. It is available as either white or pink roe, and either are fine to use, though white is more desirable.

When finished blending ingredients, taste and adjust if necessary - add more lemon juice if too bitter, more tarama if you like a stronger flavor, or more olive oil if a richer texture is desired.

For a modern twist on this classic recipe, I like to first caramelize the onions in some olive oil with a pinch of chili flakes before adding to the food processor.

Nutrition Facts

383 calories; protein 13.4g; carbohydrates 34.7g; fat 22.5g; cholesterol 139.6mg; sodium 456mg. Full Nutrition

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Rating: 5 stars
I love taramasalata and am so glad that I finally found a recipe for it. Made this for a remote HH today—it´s fabulous. I did go with the caramalized onions, and added some pepper. Yummy! Read More