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Taramosalata Recipe: How to Make Classic Greek Taramosalata

Written by MasterClass

Last updated: Nov 1, 2023 • 1 min read

In Greece, taramosalata—from taramás (fish roe) and salata (salad)—is traditionally associated with Clean Monday, the first day of Lent, when it is served as an accompaniment to lagana, a flatbread reserved for the occasion. Learn how to make the savory appetizer from the comfort of your own home.

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What Is Taramosalata?

Taramosalata (or taramasalata) is a Greek meze appetizer consisting of pounded fish roe (caviar), olive oil, lemon juice or vinegar, blended with a base starch like bread crumbs or mashed potatoes. Taramosalata is typically made with either white or pink roe, which determines its hue, though some commercial producers use food coloring to achieve a bright, rosy color. The flavorful Greek dip is traditionally made with a mortar and pestle, but you can also blend the mixture in a food processor to achieve a smoother texture. You can serve taramosalata in a meze platter alongside pita bread or white bread and anise-flavored ouzo liqueur, an apéritif that highlights the salty, briny flavors of the dish.

Easy Taramosalata Recipe

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makes

1 1/2 cups

prep time

3 min

total time

8 min

cook time

5 min

Ingredients

  1. 1

    In a large bowl, cover the bread with cold water and allow it to sit for a few minutes to soften.

  2. 2

    Drain and squeeze the excess water from the bread before transferring it to a food processor bowl.

  3. 3

    Add the fish roe, olive oil, and lemon juice, and purée until smooth.

  4. 4

    Taste and adjust the texture or flavor as necessary, adding more olive oil or lemon juice until the spread is thick and pillowy. The tanginess of the lemon should balance the saltiness of the roe.

  5. 5

    Serve with a flatbread like sliced pita, an assortment of olives, or Greek salad.

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