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Diana Moutsopoulos

"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."
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20 m servings 379 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. 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.
  2. 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

Per Serving: 379 calories; 22.5 g fat; 33.6 g carbohydrates; 13.2 g protein; 140 mg cholesterol; 456 mg sodium. Full nutrition

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