Photo of Taramaalata, Bread spread with toasted cereals, lemon wedge and black olives on a wooden board

“Discover the delicious taramosalata, a creamy and tasty spread made from fish roe, perfect for a traditional Greek appetizer.”

Ingredients

Detailed pictogram of red lumpfish roe on a white plate

200 gr of tarama (mullet eggs)

Simple pictogram of a white onion, representing a member of the onion family with a tangy, pungent flavor and crisp texture, commonly used in various culinary preparations.

1 white onion chopped

Simple pictogram of a whole garlic bulb with several cloves, representing a popular culinary ingredient and flavoring agent used in various cuisines

1 clove of garlic, chopped

2 slices of sandwich bread soaked in milk, squeezed out well

Simple pictogram of a bottle of olive oil with two olives on the label and a cork stopper, representing a popular cooking ingredient and condiment used to enhance the flavor and texture of various dishes

1/2 cup extra virgin olive oil

A simple pictogram of a half-cut lemon with two drops of juice, representing the use of fresh lemon juice as an ingredient in cooking and baking.

1/4 cup lemon juice

Simple pictogram representing a small pile of fine white salt, representing a universal condiment used to season dishes and enhance flavors in cooking

1 teaspoon of salt

Simple pictogram of a cluster of black peppercorns, representing a common spice and condiment used in cooking to enhance flavor

Freshly ground black pepper

Simple pictogram of a sprig of parsley, representing a versatile herb used as a garnish, seasoning and flavoring in various dishes

Chopped fresh parsley for garnish

Instructions

  1. Place the taramasalata in a large bowl and mash it with a fork until smooth.
  2. Add the chopped onion and garlic and mix well.
  3. Add the soaked and drained slices of sandwich bread, then mix until everything is smooth.
  4. While continuing to mix, slowly pour in the olive oil and lemon juice.
  5. Add ground black pepper to taste and mix again.
  6. Cover and let sit in the refrigerator for at least 30 minutes to allow the flavors to blend.
  7. Garnish with chopped parsley and serve with slices of toast.

taramosalata | Greek recipe | fish eggs | spread | Greek appetizer | kitchen | grown and tasty | tarama | olive oil | extra virgin

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