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Cookbook Taramasalata

Taramasalata


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4.8 from 4 reviews

  • Author: Michelle Minnaar
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Low Lactose

Ingredients

Units Scale
  • 70g (2oz) breadcrumbs
  • 70ml (2fl oz) lemon juice
  • 250ml (1 cup) water
  • 120g (4oz) cod roe paste
  • 600ml (1pt) vegetable oil

Instructions

  1. Weigh out breadcrumbs and mix with the water and lemon juice.
  2. After it has soaked for at least fifteen minutes, drain, then place it inside the food processor with the cod roe paste.
  3. Blitz on the highest speed until it entirely smooth.
  4. Very slowly start adding the oil. If you put in too much oil at once the mixture will split.  
  5. Serve immediately or store in the fridge for later.

Notes

  • This recipe yields 800g (2lb).
  • Its shelf life is 3 days.
  • The quality of roe paste used is crucial to the success of the recipe. 
  • Different parts of Greece have different versions of taramasalata. Some are stronger in flavour, while others' have more texture.
  • Be patient when adding the oil. You need to add it slowly, otherwise the mixture will split. 
  • Ensure that the breadcrumbs have properly soaked before proceeding with the recipe. 
  • If you have added all the oil but find the taste too dense, you can add little amounts of water at a time to lighten the strength of the dip.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Starter
  • Method: Blitz
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 serving
  • Calories: 541
  • Sodium: 2 mg
  • Fat: 58.8 g
  • Saturated Fat: 8.4 g
  • Carbohydrates: 5.4 g
  • Protein: 3.3 g