Taramasalata

Simply delicious! Taramasalata is a favorite amongst locals and visitors. A traditional Greek dip, its creamy and smooth textures leave you wanting more and more each time. Just a fair warning, this is a fishy dip, so if you’re not big on that you can check out some of the other traditional Greek dips on our Blog.

Taramasalata is a fish roe-based dip made from the cured roe of either cod or carp. Oftentimes people also use grey mullet or bottarga. The dip is turned into a velvet-smooth paste, as the roe is mixed with olive oil lemon juice, and a starch base (for this you can use either bread or potatoes).

This smooth sensation for your taste buds is usually served during Green or ‘Clean’ Monday which is the first day of the Greek Easter lent. The day when Orthodox Greeks cleanse their body and spirit in preparation for Easter. That’s why we love Greece, a place where food is so important it is always made to taste amazing, no matter what occasion! Today we’d like to share the recipe for this flavorful dip so that you can enjoy it any time of the year. See below for ingredients and preparation instructions:

• 100g white tarama (fish roe) (3.5 oz.)
• 300g white stale bread (crust removed), soaked in water and squeezed (10 oz.)
• 170–180 ml olive oil (3/4 of a cup)
• juice 2 lemons
• 1 medium red onion, grated

1. To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
2. In a food processor add the bread, grated onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, according to preference and blend again.
3. Serve this traditional Greek taramasalata dip with lots of homemade pita bread aside.

You will have the chance to try taramasalata while staying at any of the Louis Hotels in Cyprus and Greece.