Comments 7

The Analytics of Taramosalata

Taramosalata ranks high as far as Greek dishes are concerned. If you google Taramosalata you get 47,300 results. It does better than moussaka  (30,600 results) or tzatziki (8,280 results), but not as high as greek salad (54,900 results).

Drilling down on the varieties, you get 18,300 results for the taramosalata recipes using potatoes and 27,600 results for recipes using bread.

The one  I’m going to present here is  intense using more tarama (carp roe) than bread. If it is too salty for your taste you can add more bread.

Depending on the type of roe used, it’s colour can vary from light beige to pale pink. Try to avoid the bright pink coloured fish roe, as it is usually of lower quality and artificially dyed.

  • 100 g white tarama (carp roe or cod roe)
  • 90 g white sourdough bread, crusts removed, soaked in water and squeezed- 1 or 2 days old bread works better for this recipe
  • 60 g lemon juice (approximately the juice of two lemons)
  • 190-200 g extra virgin olive oil

Place the fish roe (tarama) with the lemon juice in a mini food processor and blend until smooth.

Add the squeezed bread and blend until combined.

Add two tablespoons of the olive oil and blend. Repeat until all the olive oil is used and absorbed.

If the taramosalata is too sour, because of the lemon, add a little more olive oil and blend.

You can keep it in the refrigerator, well covered for 3-4 days.


  1. I have very fond memories of having eaten this dish somewhere in the world – but, sadly, it is not something I will be able to make here – or how can I explain to the fishermen down at the beach what I want and most importandly, what kind of fish they have to come from. Can you help? Would appreciate this. Love the name “Ta ra mo sa la ta” – like music to my ears 🙂

    Liked by 1 person

  2. Love this recipe thank you!
    Dear Aspassia and Manos, I have been remiss in not letting you know that I have nominated you for a Blogger Recognition Award. I apologize, and here is the link You are not in any way obligated to accept, and I fully understand that not everyone has the time and inclination to participate in these self-and-others-promoting exercises. Therefore, I will truly appreciate if you accept the nomination, as I sincerely think you deserve it, but I won’t get offended if you don’t. Nominating each one of you is my way of giving credit to some exceptional bloggers and perhaps attracting attention to your work.
    All the best,

    Liked by 1 person

  3. Pingback: Chickpeas and leeks, a vegan feast | the food interpreters

  4. Pingback: Briam, a vegan extravaganza | the food interpreters

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s