Dreamy, Delicious Taramasalata – Made Simple
Deliciously creamy Taramasalata makes for a delicious foodie indulgence and an easy entertaining snack. So if you’re looking for an easy take on a much loved classic – this is it. Perfect for laid-back summer entertaining – or simply because you feel like it.
Taramasalata is a traditional Greek dip or spread that’s been popular in Mediterranean cuisine for centuries. It’s known (and loved) for its creamy texture and distinctively salty and tangy flavour. The main ingredient in Taramasalata is tarama, or cured fish roe paste typically made from cod, carp or mullet roe. The roe is usually combined with a few other select ingredients to create a smooth and flavourful dip.
And if you’re looking for some other delicious snack ideas, try my Marinated Olives and these Crispy Potato Smashies .
Feeling Dippy?
To make Taramasalata the traditional way, the tarama paste is often blended with breadcrumbs, olive oil, lemon juice, garlic, and sometimes boiled potatoes or onions. The ingredients are combined until a creamy and smooth consistency is achieved. The resulting dip is usually pale pink or light orange in colour, depending on the type of roe used. Here, though, I’m dispensing with tradition a little – and giving you a version that’s quick and easy to make while being every bit as tasty!
Chilled, Just Like You
Taramasalata or whipped cod roe is deservedly associated with laid-back snacking. It’s typically served chilled and garnished with a drizzle of olive oil, a sprinkle of paprika, and sometimes a few whole fish roe or caviar for presentation. And as part of a larger meal, it’s commonly enjoyed as an appetizer or meze, often served with pita bread, crackers, or fresh vegetables for dipping. We’re departing from tradition here, though, because I’m about to recommend… chips.
The Norman Conquest of 2023
If you haven’t visited Norman’s Café in Junction Road yet, you jolly well should. In fact, I was so inspired by their deceptively simple presentation of fluffy, almost mousse-like cod’s roe with a drizzle of olive oil and a scattering of streaky bacon-styled Frazzles that it’s become a bit of an obsession.
If you want something a little posher, Towpath Café on Regent’s Canal is a good option, too. But really, we’re talking about happy food that should be enjoyed in the company of good friends, so anything goes – whether you prefer chips, sourdough twists, or crudites.
So, this recipe is a simpler twist on the classical Taramasalata: it’s quick, easy to make, and nobody’s going to judge you for cracking open a packet of Frazzles or crisps of your choice alongside. Enjoy!
Rate This Dreamy, Delicious Taramasalata
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Frequently Asked Questions
Is Taramasalata suitable for vegetarians?
Traditional Taramasalata contains fish roe and is not vegetarian-friendly. However, vegetarian versions that use plant-based substitutes like seaweed or vegetable purees are available.
Does Taramasalata have a strong fish flavour?
Tamasalata does have a distinct fish flavour due to the fish roe used in its preparation. That said, the overall taste is balanced by the other ingredients that introduce a really pleasing texture and tartness.
How long will Taramasalata keep in my fridge?
Taramasalata can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best consumed fresh, though, because the flavours tend to intensify over time.
Dreamy, Delicious Taramasalata – Made Simple
- Total Time: 20 minutes
- Yield: Serves 4-6
Description
Deliciously creamy Taramasalata makes for a delicious foodie indulgence and an easy entertaining snack. So if you’re looking for an easy take on a much loved classic – this is it. Perfect for laid-back summer entertaining – or simply because you feel like it.
Ingredients
Taramasalata Mix
- 75g country loaf, crusts removed
- 90g salted cod roe
- 2 Tbsp finely chopped Spanish onion, or shallot
- 2 Tbsp lemon juice
- 1 garlic clove, finely chopped
- 200ml rapeseed oil
- 100ml olive oil
For Serving (use any of these)
- Olive oil
- Smoked paprika
- 150g mixed radishes
- Toasted sourdough
- Frazzles or Torres chips
Instructions
- Cut the crusts from the bread and dice into bite-sized chunks. Cover these in water and set aside while you prepare the roe.
- Next, remove the membrane of your cod roe. You can either do this at home or ask the fishmonger to help. If you’re doing it yourself, place the roe sac on a clean surface and make a shallow cut along the skin of the sac. Insert your fingers or a small spoon into the cut and peel back the thin membrane. Gradually separate the membrane from the roe, being cautious not to tear it.
- Continue gently peeling until the membrane is completely removed. Discard the membrane.
- Now, squeeze the water from the bread and place it into a food processor, with the cod roe, lemon, garlic, and onion. Process the ingredients until very smooth, scraping down the sides with a spatula to ensure everything is well blended, and you achieve a smooth puree.
*Optional: To achieve ultra-silky smoothness, you can also pass this mixture through a very fine sieve, then pop it back into your blender or food processor.
- With the blender motor running slowly, drizzle in the oils until the mixture becomes light and fluffy. Remember, adding the oil too quickly can cause the mixture to split. The end result should be a light fluffy dip, similar in texture to a mayonnaise. If the mixture is too thick, simply blend in a tablespoon or two of ice water with the motor still running.
- To serve, spoon the whipped roe onto a plate, drizzle some olive oil over it, and add a dusting of smoked paprika.
This makes for an absolutely fantastic snack or casual starter. It pairs brilliantly with beer or kombucha – and you can add salty, bacon Frazzles alongside the roe (my fave), or even Torres salted crisps (my ultimate potato chip)!
Or, if you like, go classic and pair this with toasted bread, radishes, and a chilled glass of white wine.
Ready to kick back and enjoy a decadent dip or two? Let us know how it went!
Notes
Full Disclosure: I earn a small commission if you buy any of the products listed in my Amazon shop. But don’t worry – it won’t cost you anything extra. These are products I know and have used myself, and you’ll find them in my kitchen or studio.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Snacks
