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Taramosalata

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“This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.”
READY IN:
10mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 4 slices sourdough bread, crusts removed (3/4 inch slices)
  • 6 ounces tarama (fish roe, the white is MUCH better than the pink)
  • 1 small onion, finely chopped (very small)
  • 1 garlic clove, mashed
  • 34 cup olive oil (or a combo of 1/2 olive oil, 1/2 salad oil to give a less pronounced olive-oil flavour)
  • 2 lemons, juice of

Directions

  1. Soak the bread in water for 5 minutes and squeeze dry between hands.
  2. Put in food processor along with tarama, onion and garlic.
  3. With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.

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