Taramosalata (Fish Roe Dip)

Taramosalata is a creamy, savory dip made from fish roe, perfect for spreading on crusty bread or enjoying with fresh vegetables. This traditional Greek appetizer is both rich in flavor and easy to prepare, making it an ideal start to any meal.

Taramosalata (Fish Roe Dip)
15 minutes
Difficulty: Easy
Greek
250 kcal

Ingredients

  • Fish roe (tarama) - 100 grams
  • Stale bread (crust removed) - 50 grams
  • Lemon juice - 2 tablespoons
  • Extra virgin olive oil - 100 ml
  • Onion (finely grated) - 1 small
  • Water - 50 ml
  • Black pepper - to taste

Steps

  1. Soak the stale bread in water for about 5 minutes until soft, then squeeze out excess water.
  2. In a mixing bowl, combine the fish roe, squeezed bread, grated onion, and lemon juice.
  3. Using a hand blender or food processor, blend the mixture until smooth.
  4. While blending, slowly drizzle in the olive oil to emulsify the dip.
  5. Add water gradually until the desired consistency is reached.
  6. Season with black pepper to taste and blend again briefly.
  7. Transfer the taramosalata to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Nutrition

  • Calories: 250
  • Protein: 5 g
  • Carbs: 14 g
  • Fiber: 1 g
  • Sugar: 0 g
  • Sodium: 600 mg
  • Cholesterol: 50 mg
  • Total Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 17 g
  • Water: 0.05 L

Health Benefits

  • Rich in omega-3 fatty acids from fish roe, promoting heart health.
  • Contains antioxidants from olive oil, which can help reduce inflammation.

Tags

GreekKosherAppetizer