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–+ servings
Traditional tarama with slice of onion, cucumber, olives, feta, parsley, tomato, Greek bread on old raw wooden table

Tarama (Fish Egg Spread)

A traditional Greek recipe for tarama, a creamy spread made from fish roe, bread and olive oil. Perfect for an aperitif or to accompany a seafood dish, this tasty, refined tarama is an invitation to travel to Greece.
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Prep Time 20 minutes
Rest time 30 minutes
Total Time 50 minutes
Course Main course
Cuisine Greek Cuisine
Servings 5 people
Calories 250 kcal

Equipment

  • 1 large bowl to mix
  • 1 blender
  • 1 spatula
  • 1 airtight container for conservation

Ingredients
  

  • 200 gr fish roe
  • 150 gr stale bread soaked and drained
  • 1 pod second chopped
  • 150 ml olive oil
  • 1 citron or juice
  • 1 T to s. white wine vinegar
  • 1 pinch pepper

Instructions
 

  • Prepare the bread: Soak the stale bread in lukewarm water for about 5 minutes, then wring it out well to remove excess water.
  • Blend the ingredients: Place the fish roe, drained bread, chopped garlic, chopped onion, lemon juice and white wine vinegar in a blender or food processor. Blend until smooth.
  • Add the olive oil a little at a time, while continuing to blend. This step emulsifies the preparation to obtain a smooth, creamy texture.
  • Season: Add a pinch of pepper and adjust the taste to your preference with additional lemon juice if necessary.
  • Leave to stand: Transfer the tarama to an airtight container and leave to stand in the fridge for at least 30 minutes before serving. This allows the flavors to blend and develop fully.
  • Serve: Serve tarama fresh, with toast, crudités or pita bread.

Nutrition

Serving: 100grCalories: 250kcal
Keyword authentic Greek tarama, fish roe dip, Greek tarama, how to make taramosalata, meze with tarama, tarama, tarama dip, tarama recipe, taramosalata, traditional Greek dip
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