READY IN: 10mins
Recipe by evelynathens

This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.

Top Review by Aunt Cookie

Very nice! This didn't taste quite like the taramosalata we had in Greece, but I think that's probably due to the different quality (i.e., lower quality) of the ingredients here in the States. This spread had a very strong olive oil and lemon flavor; the fish roe flavor wasn't as strong as I would have liked (then again, I was unable to find white roe, and that may have made a big difference). The texture of the spread was lovely, and the recipe was pretty simple to put together. Thanks for posting this!

Ingredients Nutrition

  • 4 slices sourdough bread, crusts removed (3/4 inch slices)
  • 6 ounces tarama (fish roe, the white is MUCH better than the pink)
  • 1 small onion, finely chopped (very small)
  • 1 garlic clove, mashed
  • 34 cup olive oil (or a combo of 1/2 olive oil, 1/2 salad oil to give a less pronounced olive-oil flavour)
  • 2 lemons, juice of


  1. Soak the bread in water for 5 minutes and squeeze dry between hands.
  2. Put in food processor along with tarama, onion and garlic.
  3. With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.

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