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Taramasalata. Greek tarama dip thumbnail.

Taramasalata (Greek fish roe dip)

Taramasalata is a Greek fish roe salad also known as tarama dip usually made during Lent. Follow this recipe for a creamy, traditional and delicious dip made with bread.
Course Appetizer, Side, Snack
Cuisine Greek, Lenten, Mediterranean
Keyword Bread, dip, fish roe, spread, tarama, taramasalata,
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 32 (about 2 cups)
Calories 89 kcal
Author Makos


  • 1/2 cup (120 grams) water
  • 1/2 red onion (optional)
  • 4 slices (100 grams) white sandwich bread
  • 3 tablespoons (45 grams) good quality white tarama (fish roe)
  • 2 tablespoons (30 grams) fresh lemon juice
  • a pinch of sugar
  • 1/4 cup (55 grams) mild olive oil
  • 1 cup (230 grams) sunflower oil


  1. Blend the onion with the water for a few seconds, then pass the mixture through a strainer and collect 1/2 a cup (120 grams) of onion water (this method gives some onion flavor to the taramasalata without making it too heavy)

  2. Process: Transfer the bread, the fish roe (tarama), the lemon juice, the pinch of sugar, the onion water and the olive oil to the bowl of a food processor and blend for 1-2 minutes until everything is smooth and homogenized.

    With the machine running, add the sunflower oil gradually in a thin stream. As you add the oil the mixture will start to thicken (it's the same thing as making mayonnaise). Scrape the bowl with a spatula and process for one more minute.

  3. Taste and adjust the lemon juice and the salt if needed. Serve or transfer to an airtight food container and store in the fridge for up to 10 days.

Recipe Video

Recipe Notes

  • White tarama is not exactly white but brownish (beige?) in color. It's called white to differentiate it from the red-colored inferior variety.
  • This recipe makes a mild-tasting taramasalata. If you prefer a stronger taste, you can increase the tarama by 1 tablespoon. The quality of the tarama (fish roe) plays a great role in the final outcome. If you use red tarama or if your tarama doesn't smell strong, you may have to use a double amount to get the right flavor.
  • If you can't find fish roe, the next best option is to make a version with salmon roe.
  • The onion is optional. If you've never made taramasalata before, I suggest leaving it out, and if you feel something is missing add it the next time you make it.
  • You may also want to try this taramasalata without bread with a consistency like mayo.


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