Fish Roe Dip (Taramosalata)

Fish Roe Dip (Taramosalata)
Patricia Vasos
  • Fish Roe Dip (Taramosalata)
  • Description
    Taramosalata (Greek Carp Roe Caviar Dip) A thick, creamy, sharp flavour Greek dip made with fish roe, olive oil, bread and fresh lemon juice.

Preparation time: 15 minutes'
Total Time: 15 minutess'

Main ingredients

tarama (white fish roe)

Cooking Method



12 Fritters

tarama (white fish roe) 5 oz. (145gr)
greek extra virgin olive oil 1 cup or as needed
fresh green onion 1
bread without crusts 15 slices
lemons, juice only 3
cold water 15 slices
bread without crusts ¼ cup
How to cook

  • In a food processor, add the tarama, bread, fresh green onion and lemon juice.  Mix well.
  • While the food processor is working, slowly add the vegetable oil.
  • Then slowly add the extra virgin olive oil.
  • Last, gradually add the cold water.
  • If the mixture is to thick and stiff, add a touch more of the wet ingredients (olive oil and water) and mix.


  • If the mixture is too runny, add more bread.
  • Cover, chill and refrigerate for 6-8 hours before serving.  Keeps up to 1 week in the refrigerator. 

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