Taramasalata aka Fish Roe Dip is a traditional Greek dish made from fish roe. It’s usually served as an appetizer accompanied by Greek Salad and Ouzo. It is very popular and most Greek tavernas serve it with toasted bread before the drinks even hot the table. It’s my favorite. A lot of recipe use bread or potato to thicken this dip but my mom and I usually skip it. If for some reason the dip isn’t thick enough, you can add 1-2 boiled potatoes or 1-2 pieces of toast (soaked in water first). Our version is completely gluten and dairy free. This taramasalata is light, airy and fluffy. Serve it on my toasted high fiber bread and top with Kalamata olives.
Taramasalata or Fish Roe Dip
- 4 tbsp fish roe (avoid the pink colored kind, it should be very small, light beige)
- 1 small red onion, grated
- 1 cup extra-virgin olive oil
- 1 lemon, juiced
- 1/4 cup water (optional)
- STEP 1. In a food processor, add the fish roe, grated onion and blend for 30 seconds.
- STEP 2. Slowly start to add 1/2 of the olive oil and continue blending. Then slowly add the lemon juice and continue blending for 30-60 seconds. The consistency should be like velvety hummus
- STEP 3. Slowly continue to add the rest of the olive oil while the motor is running. If the mixture is too thick, loosen it by adding some of the water.
- STEP 4. Refrigerate the dip for at least an hour. This will allow it to get even thicker. It can be added to the freezer for 30 minutes if you are in a rush.
- STEP 5. Serve with pita or bread and top with Kalamata olives.
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