Taramasalata is my ultimate comfort food with a luxurious twist. This creamy, smoky fish roe dip is rich, indulgent, and packed with umami flavor. I love how its velvety texture pairs perfectly with warm, crusty bread or fresh veggies for dipping. The subtle brininess and lemony tang make it irresistibly addictive, and I find myself reaching for just one more bite every time. It’s a dish that feels both decadent and nostalgic, and I adore how it brings a touch of sophistication to any meal. Taramasalata is a true favorite that I could eat endlessly without ever getting bored.
Ingredients
4.23 oz fish roe tarama. 4.2 oz. You can find fish roe in Mediterranean and Middle Eastern groceries)
3 slices stale bread with no crust, soaked with water removed
juice from two lemons
1 ½ cups extra virgin olive oil
1 small size onion or half a regular size onion
For serving
2 tablespoons fresh dill optional
lemon zest
Method
Soak the bread in plenty of water. Squeeze with your hands to remove most of the liquid.
Zest and extract the juice from two lemons.
Using a food processor, grate a small onion.
Add in the fish roe and the lemon juice and beat until creamy.
Add the bread, start beating, and gradually pour the olive oil. Pulse until the taramosalata is creamy, like mayonnaise.
The longer you beat, the creamier it will get. Check the texture with a spoon and pulse to your liking.
Pour dip into a bowl, sprinkle lemon zest, and chopped dill if you like, and serve with olives, bread or crackers
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