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Taramasalata
- Anna Glover
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Serves 12
Easy
Prep: 25 mins
A star rating of 5 out of 5.7 ratingsRate
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Try our taramasalata recipe. Make the classic Greek meze dip with soft white bread, smoked cod's roe, freshly squeezed lemon, garlic and a pinch of paprika
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Make our taramasalata recipe, then try our hummus platter with all the veg, pinto bean and salsa macha dip and preserved lemon dip. Now try more dip recipes.
Taramasalata: Anna's tips:
- Buy smoked cod's roe from good fishmongers or online specialists, including Forman & Field and Jenkins & Son Fishmongers
- This recipe is easily halved if you want to make less but if you’re getting your hands on cod’s roe it’s worth making a big batch, and keeping it on hand for snacks and lunches
- Serve drizzled with a little extra olive oil, a pinch of smoked paprika, with toasted pita, warm bread or crudités
Taramasalata recipe
Ingredients
Nutrition
-
200g crustless soft white bread
cubed
-
3 tbsp milk
-
250g smoked cod's roe
skin removed
-
2 lemons
juiced
-
1 small garlic clove
-
100ml olive oil
-
100ml sunflower oil
-
pinch of paprika
Nutrition: per serving
- kcal207
- fat15.8g
- saturates2.1g
- carbs7.8g
- sugars0.7g
- fibre0.5g
- protein8.2g
- salt1.1g
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Method
-
step 1
Soak the bread in the milk for 10 mins, tossing a few times during soaking. Tip into a food processor with the cod’s roe, the juice of 1½ lemons and the garlic. Whizz to a rough paste.
-
step 2
With the motor still running, slowly drizzle in the olive oil and sunflower oil, followed by up to 150ml cold water until smooth, thickened and emulsified. Season with salt and pepper, and taste for lemon juice, adding a little more if needed.
-
step 3
Scrape into a bowl and top with the paprika. Serve with crudités and pitta. Store covered and chilled in an airtight container for up to three days.
Now try more Greek recipes.
Authors
Anna GloverSenior food editor
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