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Taramosalata — Classic Greek Fish-Roe Dip

Taramosalata — Classic Greek Fish-Roe Dip

Story

I keep onion modest and push fresh lemon so the roe stays clean and elegant. Serve ice-cold with warm pita chips or raw veg — the contrast is perfect. ✨

Description

This version gives you the classic white color and a light, mousse-like texture. First, whip the base until completely smooth and pale; then stream the oil in a thin cord to build a stable emulsion. Add a splash of ice-cold water only if you want it lighter. Chill well so it sets glossy and creamy.

Steps

  1. Whip the Base

  2. 1
    In a blender/food processor, add tarama, bread, lemon juice, and onion.
  3. 2
    Blend on high (speed 10) for 5 minutes until ultra-smooth, pale, and glossy.

  4. Emulsify

  5. 3
    Reduce to medium (about speed 5). With the motor running, stream in the sunflower oil
  6. 4
    in a thin, steady cord until thick, creamy, and homogenous.

  7. Adjust Texture

  8. 5
    If too dense, drizzle in 0–50 g ice-cold water while blending to loosen to a soft,
  9. 6
    spreadable cream.

  10. Season & Chill

  11. 7
    Taste; add a pinch of salt only if truly needed. Transfer to a cold bowl, cover,
  12. 8
    and chill 1–2 hours for best body. Serve cold.

Credits

Chef Stefanos Giousia