Taramosalata (and not taramasalata, as is often found written, as it is not correct Greek,) is a wonderful mezes or appetizer not only during the Lenten period but all over the year. Taramas is the salted and cured roe of the cod or the carp, and other blends based on other forms of fish roe, particularly cod, are also known as red caviar.
There are two types of roe: the white and the pink one. The white one is considered to be of a higher quality than the pink one and I personally prefer the white one, not that the pink one is not good. The most common one which you will find in the restaurants is the pink one and my daughter likes it better so I usually prepare that one as well.
white taramosalata
pink taramosalata
To make taramosalata, stale bread without the crust is soaked in water and when soft the water is squeezed out. In a blend you add the roe, as well as olive oil, lemon juice and onion and blend until creamy. Finally the bread is incorporated to form a dip of the consistency of mayonnaise.
It can be decorated with parsley, spring onion or black olives.
The recipe is included in the Cookbook.
Tags: appetizers, dips, Mezedes, roe, taramas
I also prefer the white one… Anyway, I’m really looking forward to have some taramosalata during the fast next week.
I had this lovely dip many times sis from Canada to the Greek Isles. Ilove it served with warm pita bread:D
Hi Ivy, you have produced one lovely dip here!! All I want to do is dip some homemade chunks of bread intot hat dip now and eat *giggle*
Rosie x
I adore taramosalata… and would never have thought to try making my own! Great idea!
Ivy, shame on me! I’m so sorry I haven’t been around in ages and everything looks so wonderful. I adore this dish too!
we ate all the cookies you sent us already lol they’re so addictive! Hope to write a few words at some point about it! thank you again so much
[...] Taramosalata (dip, made with fish roe) [...]
Hi.im wanting to make taramosalata for monday but the only fish roe i could find wass fresh one.could i use that?if so how?
[...] Taramosalata (Roe dip) [...]
[...] Taramosalata, tahini, hoummous, elies tsakistes (crushed green olives), xydata (pickled vegetables, like panzaria (beets) or mouggra (pickled cauliflower in bread dough), mushrooms, zalatina, tsamarella (which consists of goat meat that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun), tambouli and Horiatiki or village salad and of course a lot of grilled pita bread. [...]