Traditional Greek Taramosalata (Cod Fish Roe spread / dip)

Traditional Greek  Taramosalata (Cod Fish Roe spread / dip)

Photo and text by Panos Diotis and Mirella Kaloglou

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Taramosalata is a traditional delicious Greek spread / dip, made of a type of caviar (fish roe) called Tarama. The fish roe is almost always cod roe. Cod roe is available in red and white (beige) variaties. The best quality of tarama is the white tarama.

LittleCookingTips - Taramosalata

This creamy dip is served as an appetizer with fresh bread and pickles. If you never tried it, this the traditional way of making it. It's a traditional Greek dish that is always present on the table on Clean (Ash) Monday in Greece (Kathara Deftera) and usually it's the appetizer that's gone first.

The recipe below is the traditional Greek recipe of making Taramosalata! Enjoy!


- 120gr/4.2oz of white tarama (cod fish roe)
- 180gr/6.3oz of bread, crust removed(around 8 slices of white bread).When you remove the crust, it'll weigh about 120gr/4.3oz
- 1 small onion (around 60gr/2oz), preferably white, chopped
- 5 tablespoons of fresh lemon juice
- 130ml olive oil (1/2 cup)


Preparation: In a bowl filled with water, add the bread and let it soak. Before using it,squeeze out the water with your hands.

Using a food processor or blender, add the onion and turn it into a thick paste. If needed, you can use a spoon to push down to the blades any uncut pieces. Remove the spoon and turn it on again.

Add the tarama and blend it with the onion, until the mix is smooth.
Add 1/3 of the bread and blend.
Pour 1/3 of the olive oil and blend.

Continue adding bread and olive oil in the same manner until you use them all.&
Add half the lemon juice into the processor and blend.

Add the rest of the lemon, blend until emulsified and serve.
Kali oreksi!


1. The ingredients must be added in small portions, in order to have a beautiful and smooth result.
2. It's better to purchase white tarama. The quality and taste is better from the red kind
3. Taramosalata can be preserved in the fridge for 1-2 days.
4. It is best served with kalamata olives, pickles and fresh bread.

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