Classic Greek Taramasalata with Lemon & Olive Oil Recipe
Taramasalata Dip
Silky Greek dip of cured fish roe, lemon, and olive oil—perfect with pita or crudités.
Nutrition (per serving)
Taramasalata is a beloved Greek meze — a luxuriously smooth dip made from cured fish roe, olive oil, lemon, and a bit of bread for body. It’s bright, salty, and silky, and it brings the flavors of the Aegean to your table in just a few minutes. I love serving it with warm pita, crisp vegetables, or as part of a mezze spread with olives and grilled seafood.
This version keeps things simple and authentic: soak bread, blend with tarama and lemon, then slowly whisk in olive oil for a glossy emulsion. Balance the salt and lemon at the end, chill briefly, and you’ll have a show-stopping dip that’s surprisingly easy to make at home.
Ingredients
- Tarama (cured cod roe):4 oz
- White sandwich bread, crusts removed:2 pieces
- Warm water (or milk):1/4 cup
- Extra-virgin olive oil:1/2 cup
- Fresh lemon juice:2 tbsp
- Small yellow onion, finely grated:1/2 piece
- Black pepper:1/4 tsp
- Kosher salt:1/8 tsp
- Fresh dill, chopped (optional):1 tbsp
- Smoked paprika (for serving):1 tsp
Instructions
-
Tear the bread into pieces and place in a small bowl. Pour the warm water (or milk) over the bread and let it soak for 5 minutes, then squeeze out excess liquid until the bread is damp but not soggy.
-
In a food processor, combine the tarama, soaked bread, grated onion, lemon juice, black pepper, and a pinch of the kosher salt. Pulse until smooth and combined.
-
With the processor running on low, drizzle the olive oil in a very slow, steady stream. Continue until the mixture becomes glossy and emulsified, scraping down the sides as needed. You may not need the full 1/2 cup, or you may want a touch more for a looser texture.
-
Taste and adjust: add more lemon for brightness, a tiny pinch more salt if needed (remember tarama can be salty), and more pepper to taste. Stir in chopped dill if using.
-
Transfer to a bowl, smooth the top, drizzle a little olive oil and dust with smoked paprika. Chill for at least 15 minutes to let flavors meld, then serve with warm pita, crudités, or crusty bread.
Tips & Notes
- If tarama is very salty, rinse briefly under cold water and pat dry before using.
- Add the oil slowly to form a stable emulsion — if it separates, chill and whisk in a teaspoon of cold water to bring it back together.
- Grate the onion finely and squeeze out any excess juice to avoid a raw-onion bite.
- Make it a few hours ahead — flavors deepen after resting in the fridge.
