Greek Taramasalata with Lemon

Name: Greek Taramasalata with Lemon
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 4 slices (about 3 oz) (90 g) day-old white bread, crusts removed, torn into 1-inch (2.5 cm) pieces; ½ cup (120 ml) cold water, for soaking the bread; 4 oz (113 g) salted carp roe (tarama), about ½ cup, at room temperature; 2 tablespoons (30 g) small white or yellow onion, finely grated on a microplane, with its juices; ¼ cup (60 ml) fresh lemon juice, strained, from about 2 lemons; ¾ cup (180 ml) mild extra-virgin olive oil, plus 1 tablespoon (15 ml) for serving; 1 teaspoon (2 g) lemon zest, finely grated, for garnish (optional); 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A pale pink, silky Greek spread made from salted carp roe, soaked bread, fresh lemon juice and a slow stream of olive oil. Bright, briny and creamy, it is perfect with warm pita, raw vegetables or as part of a meze spread.

Prep: 15 min
Cook: —
Wait: 1 hr 15 min
Total: 1 hr 30 min
Makes: About 2 cups (480 g), serves 8 as a meze dip

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Ingredients

8 servings

4 slices (about 3 oz) (90 g) day-old white bread, crusts removed, torn into 1-inch (2.5 cm) pieces
½ cup (120 ml) cold water, for soaking the bread
4 oz (113 g) salted carp roe (tarama), about ½ cup, at room temperature
2 tablespoons (30 g) small white or yellow onion, finely grated on a microplane, with its juices
¼ cup (60 ml) fresh lemon juice, strained, from about 2 lemons
¾ cup (180 ml) mild extra-virgin olive oil, plus 1 tablespoon (15 ml) for serving
1 teaspoon (2 g) lemon zest, finely grated, for garnish (optional)
1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (7)

Food processor or high-powered blender (at least 3-cup / 700 ml capacity)
Small bowl for soaking the bread
Fine-mesh sieve or clean kitchen towel
Rubber spatula
Measuring cups and spoons
Kitchen scale (optional)
Microplane or box grater

Steps

Before you start

Buy salted carp roe (tarama) in a jar from a Greek or Mediterranean market; it is usually pale beige or pink. Do not use the bright red, dyed type unless you want a vivid color.
Use day-old, plain white bread (sandwich or country loaf). Whole-grain bread makes a heavy, gritty dip.
Tarama is salty and brands vary, so add it in two stages and taste before adding more.
Chill the finished dip at least 1 hour so the flavors settle and the texture firms up.

1
Soak the bread
- Place the torn bread in a small bowl and pour over the ½ cup (120 ml) cold water.
- Let it soak for 5 minutes until completely saturated and soft throughout.
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Ready when: Bread is soggy with no dry, firm centers
2
Squeeze out water
- Scoop the bread into a fine-mesh sieve or a clean towel and squeeze firmly with your hands to remove as much water as possible.
- You should be left with about ¾ cup (roughly 150 g) of dense, damp bread paste.
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Ready when: Bread feels like damp clay and no water drips when pressed
Tip: Too much leftover water makes the dip loose and watery, so squeeze hard.
3
Prepare onion and lemon
- Finely grate the onion on a microplane into a small bowl, keeping the juices.
- Juice the lemons and strain out the seeds and pulp.
- Measure ¼ cup (60 ml) juice.
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Ready when: Onion is a wet, fine pulp with no chunks
Tip: Zest one lemon before juicing if you want the garnish.
4
Blend the base
- In the food processor, combine the carp roe, squeezed bread, grated onion and half the lemon juice (2 tablespoons / 30 ml).
- Process for 1 minute, scraping down the bowl once, until a thick, smooth, uniform paste forms with no visible bread bits.
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Ready when: Thick, pale pink paste with no lumps of bread or roe membrane
Tip: Start with only half the lemon juice so you can balance acidity against the roe's saltiness later.
5
Stream in the oil
- With the processor running, pour in the ¾ cup (180 ml) olive oil in a very thin, slow stream over about 2 minutes.
- Pause once to scrape the sides.
- The mixture will lighten in color and become thick and fluffy like mayonnaise.
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Ready when: Creamy, light pink, mousse-like texture that holds a soft peak on a spoon
Tip: Adding the oil too fast makes the dip split and turn greasy. If it separates, blend in 1 tablespoon cold water to bring it back.
6
Season and adjust
- Add the remaining 2 tablespoons (30 ml) lemon juice and pulse 3 or 4 times to combine.
- Taste.
- If it's too thick, blend in 1 to 2 teaspoons cold water.
- If it needs more tang, add another teaspoon of lemon juice.
- Do not add salt; the roe supplies plenty.
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Ready when: Bright, tangy and pleasantly briny, with a spreadable consistency
Tip: Flavors mellow as it chills, so slightly bold seasoning now is fine.
7
Chill to set
- Transfer the taramasalata to a covered container and refrigerate for at least 1 hour.
- It will firm up and the flavors will meld.
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Ready when: Cold and thick enough to hold a swirl from a spoon
8
Garnish and serve
- Stir the chilled dip briefly and spoon into a shallow bowl.
- Make a swirl with the back of a spoon, drizzle with the remaining 1 tablespoon (15 ml) olive oil, then scatter with lemon zest and parsley if using.
- Serve with warm pita, crusty bread and raw vegetables.
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Ready when: Glossy, creamy surface with a decorative swirl
Tip: Serve cool but not ice cold, as the flavor is better after 10 minutes at room temperature.

Good to know

Tips

Remove the roe from any outer skin or membrane sac before measuring, as it can leave tough bits.
Pour the oil slowly, as you would for mayonnaise, for a fluffy, stable texture.
Use a mild olive oil; a very peppery or bitter oil will dominate the delicate roe flavor.
For a lighter, whiter dip, add an extra squeezed bread slice and a bit more lemon.

Make ahead

Make up to 3 days ahead and keep covered in the refrigerator. Garnish just before serving.

Storage & reheating

Refrigerate in an airtight container for up to 5 days, with a thin layer of olive oil on top to protect the surface. Stir before serving. Not recommended at room temperature for more than 2 hours. Freezing is not recommended because the emulsion separates when thawed.

Substitutions

day-old white bread → 1 medium boiled and mashed potato (about 150 g). A traditional alternative that gives a slightly denser, smoother dip.
salted carp roe (tarama) → salted cod roe (tarama). Common and widely available; use the same weight, but check saltiness and adjust.
mild extra-virgin olive oil → half olive oil, half neutral oil such as sunflower. Gives a milder flavor and lighter color if your olive oil is strong or bitter.
small white or yellow onion → 1 small garlic clove, grated. Sharper and more pungent; use less than you think you need.