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Greek-Tarama-Dip-Taramasalata
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3.90 from 69 votes

Greek Tarama Dip (Taramosalata)

Here's how you can make both versions of Greek Tarama Dip (Pink + White). Made with fish roe and either stale bread or potatoes as a base.
Prep Time20 minutes
Cook Time30 minutes
Course: Side Dish, Snack
Cuisine: Greek
Keyword: Fish, Paleo, potatoes
Servings: 2 bowls
Calories: 2043kcal

Ingredients

For Making The Pink Tarama:

  • 250 grams (8.8 oz) potatoes Yukon gold or Russets
  • 70 grams (2.4 oz) red onion
  • 140 grams (8 tablespoons) pink Tarama fish roe
  • 100 grams (10 tablespoons) extra virgin olive oil
  • 40 grams (4 tablespoons) lemon juice fresh

For Making The White Tarama:

  • 400 grams / 14 oz stale bread, crust removed
  • 160 grams / 5.6 oz white Tarama fish roe
  • 150 grams / 5.3 oz white onion
  • 170 ml olive oil
  • 100 ml freshly squeezed lemon juice

Instructions

To Make The Pink Tarama:

  • Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
  • Drain the potatoes and transfer them back to the hot pot. Mash them with a fork or potato masher. Set aside to cool down to room temperature.
  • Cut the onion into smaller pieces and add to a food processor. Pulse until smooth.
  • Then add the pink Tarama to the food processor along with the olive oil and pulse until thick paste forms.
  • Add the lemon juice and blend until uniform.
  • Add the mashed potatoes in batches to the food processor and pulse until fully incorporated.
  • Serve the Tarama straight away or refrigerate for up to 4 days.

To Make The White Tarama:

  • Place the stale bread in a bowl and pour enough water to cover the bread. Let the bread soak for about 1 hour. Then remove the bread from the bowl and squeeze it really well with your hands to remove all the water. Place it in a bowl and set it aside.
  • Peel the onion and cut it into smaller pieces. Place inside a blender or food processor along with the lemon juice and white Tarama. Blend until smooth paste forms. Then incorporate the bread in bits at a time and keep blending until nice and smooth.
  • Add the olive oil in slowly, while keep blending until it all gets incorporated into the dip. Then place the Tarama Dip in a bowl or food container and refrigerate for about 2 hours before serving.

Nutrition

Serving: 1 bowl | Calories: 2043kcal | Carbohydrates: 135g | Protein: 45g | Fat: 151g | Saturated Fat: 22g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 98g | Trans Fat: 0.1g | Cholesterol: 470mg | Sodium: 2161mg | Potassium: 1189mg | Fiber: 13g | Sugar: 19g | Vitamin A: 737IU | Vitamin C: 61mg | Calcium: 516mg | Iron: 19mg