Taramasalata (Fish Roe Dip)

Name: Taramasalata (Fish Roe Dip)
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 4 oz tarama (cured carp or cod roe, found at Greek or specialty grocery stores); 4 slices white sandwich bread, crusts removed, soaked in water and squeezed dry; 1/4 cup fresh lemon juice; 1/2 cup extra-virgin olive oil; 1/2 small white or yellow onion, roughly chopped; 3 tbsp cold water; 1/4 tsp black pepper, freshly ground; 2 tsp extra-virgin olive oil (for garnish); 1/4 tsp sweet paprika (for garnish)

A creamy, pale pink Greek dip made by emulsifying cured fish roe with bread, lemon juice, and olive oil into a light, tangy spread. Serve with pita and raw vegetables.

15 minEasyServes 6220 cal/serving

GreekAppetizerBlenderPescatarianMediterraneanLow CarbHalal-friendlyNut-FreeEgg-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 oz tarama (cured carp or cod roe, found at Greek or specialty grocery stores)
4 slices white sandwich bread, crusts removed, soaked in water and squeezed dry
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 small white or yellow onion, roughly chopped
3 tbsp cold water
1/4 tsp black pepper, freshly ground
2 tsp extra-virgin olive oil (for garnish)
1/4 tsp sweet paprika (for garnish)

Instructions

1

Place 4 oz tarama (cured carp or cod roe, found at Greek or specialty grocery stores) in a blender or food processor along with 4 slices soaked in water and squeezed dry white sandwich bread, crusts removed and 1/2 roughly chopped small white or yellow onion. Blend for 30 seconds until combined.
2

With the blender running on low, slowly drizzle in 1/2 cup extra-virgin olive oil in a thin, steady stream, alternating with 1/4 cup fresh lemon juice and 3 tbsp cold water in small additions. This gradual emulsification keeps the dip light and creamy.
3

Continue blending until the mixture is very smooth, pale, and fluffy. Season with 1/4 tsp freshly ground black pepper. Taste and adjust lemon juice if desired.
4

Transfer to a serving bowl. Drizzle with 2 tsp extra-virgin olive oil (for garnish) and dust with 1/4 tsp sweet paprika (for garnish). Serve chilled or at room temperature with pita chips, pita bread, or crudites.

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Questions

What is Taramasalata (Fish Roe Dip)?

A creamy, pale pink Greek dip made by emulsifying cured fish roe with bread, lemon juice, and olive oil into a light, tangy spread. Serve with pita and raw vegetables. This reference files it under Greek appetizer: made in a blender, rated easy and about 15 minutes start to finish.

Can I use a different white fish instead of the tarama in Taramasalata (Fish Roe Dip)?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Taramasalata (Fish Roe Dip) uses 4 oz tarama (cured carp or cod roe, found at Greek or specialty grocery stores).

Can I make Taramasalata (Fish Roe Dip) gluten-free?

Yes. The gluten in Taramasalata (Fish Roe Dip) is 4 slices white sandwich bread, crusts removed, soaked in water and squeezed dry. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Taramasalata (Fish Roe Dip) low-carb?

A serving of Taramasalata (Fish Roe Dip) carries 18 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Taramasalata (Fish Roe Dip) contain fish?

Yes: 4 oz tarama (cured carp or cod roe, found at Greek or specialty grocery stores). The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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