Taramosalata without bread (Greek Tarama dip)

5 from 5 votes

Taramosalata without bread (Greek Tarama dip)

Ever had a dip so smooth, so velvety, it melts in your mouth? Meet taramosalata—without the bread! This modern take on the classic Greek tarama dip is light, delicate, and perfect for those looking for a gluten-free alternative. If you love umami-rich flavors, this Greek tarama recipe will be your new favorite spread.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Dip

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Calories: 178kcal

Author: Makos

Ingredients

¼ red onion
5 tablespoons white tarama fish roe from cod or carp -see note#1
2 tablespoons lemon juice freshly squeezed, you may need more
½ cup cold water you may not need it all
¼ cup extra virgin olive oil mild see note#2
1 ½ cups corn oil or sunflower oil

US Customary - Metric

Instructions

In a food processor or mini chopper, combine the onion, fish roe, lemon juice, a couple of tablespoons of water, and a drizzle of oil. Blend until completely smooth.
✏️ Tip: Take your time blending to ensure the fish roe is fully broken down for a silky texture.
Slowly add the oil in small batches, blending well after each addition. If using a food processor, drizzle it in gradually through the feeder tube.
⚠️ Avoid adding too much oil at once—this can cause the mixture to curdle. Keep blending until the mixture turns light, fluffy, and creamy.
Once most of the oil is incorporated, the taramosalata will thicken. Start alternating small amounts of oil and cold water until you reach your preferred consistency. Taste it to make any necessary adjustments.
- Too salty? Add a little more vegetable oil.
- Too thick? Mix in a splash of cold water to loosen it up.
Transfer the taramosalata to an airtight container and let it chill in the fridge for an hour before serving.

Video

Notes

Note#1: To make pink taramosalata, you can use half white and half pink tarama.

Note#2: Combine the olive oil with the vegetable oil in a jar. Using olive oil is optional, you can replace it with the neutral oil of your choice.

Note#3: Taramasalata can also be made in a tall narrow container using an immersion blender. The process stays the same.

Note#4: For the traditional recipe with bread please see: Greek Taramasalata (Traditional Fish Roe Dip)

Serving size: 2 tablespoons

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