Taramasalata with Toasted Pittas Recipe
Introduction
Taramasalata is a creamy, tangy Greek dip made from smoked cod’s roe and bread, perfect for serving with toasted pittas. Its rich texture and bright lemon flavor make it a delightful appetizer or snack that’s easy to prepare at home.
Ingredients
- 100g crustless stale white bread (about 5-6 slices)
- 250g smoked cod’s roe
- ½ red onion, chopped
- 1 garlic clove, chopped
- 1 lemon, juiced
- 75ml olive oil, plus a drizzle to serve
- 75ml sunflower oil
- Toasted pittas, to serve
Instructions
- Step 1: Soak the bread in a bowl of cold water until softened, then squeeze out the excess water and place it into a food processor or blender.
- Step 2: Carefully cut through the thick skin of the roe lobes and scrape out the soft roe underneath. Add it to the food processor with the bread.
- Step 3: Add the chopped onion, garlic, lemon juice, and a good grind of black pepper to the processor. Blend until it forms a smooth paste.
- Step 4: With the motor running, slowly drizzle in the olive oil, followed by the sunflower oil, until the mixture thickens into a creamy, slightly dense paste.
- Step 5: Transfer the taramasalata to a serving bowl, drizzle with a little more olive oil, and serve alongside toasted pittas for dipping.
Tips & Variations
- For extra creaminess, soak the bread in milk instead of water.
- Adjust lemon juice to taste for more tanginess.
- Use a mild smoked roe to avoid overpowering the dip’s delicate flavors.
- Serve with fresh vegetable sticks for a lighter option alongside pittas.
Storage
Store taramasalata in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and drizzle a little olive oil on top. It’s best eaten fresh but can be served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make taramasalata without smoked cod’s roe?
Traditional taramasalata relies on smoked cod’s roe for its characteristic flavor. If unavailable, you can try using salted fish roe from other white fish, but the taste will vary.
Is taramasalata suitable for freezing?
Freezing taramasalata is not recommended, as it can affect the dip’s texture and cause it to separate upon thawing.
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Taramasalata with Toasted Pittas Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Taramasalata is a creamy Greek dip traditionally made from smoked cod’s roe, stale bread, olive and sunflower oils, lemon juice, garlic, and red onion. This smooth and flavorful spread is perfect as an appetizer, served with toasted pitta bread for dipping. The smoky, tangy, and savory flavors make it a delightful addition to any mezze platter or snack time.
Ingredients
For the Taramasalata
- 100g crustless stale white bread (about 5–6 slices)
- 250g smoked cod’s roe
- ½ red onion, chopped
- 1 garlic clove, chopped
- 1 lemon, juiced
- 75ml olive oil, plus a drizzle to serve
- 75ml sunflower oil
To Serve
- Toasted pittas
Instructions
- Soak the bread: Place the crustless stale white bread into a bowl of cold water and allow it to soak until it softens, then squeeze out the excess water thoroughly to avoid watery taramasalata.
- Prepare the roe: Cut through the thick skin of the smoked cod’s roe lobes and scrape out the soft roe flesh underneath, adding it to the food processor or blender with the prepared bread.
- Add flavorings: To the food processor, add the chopped red onion, chopped garlic clove, freshly squeezed lemon juice, and a good grind of black pepper for seasoning.
- Blend into a paste: Whizz all ingredients together to form a smooth paste. Ensure that the mixture is well blended before adding the oils.
- Incorporate the oils: With the motor running on the food processor, gradually drizzle in the olive oil, followed by the sunflower oil. Continue blending until the mixture thickens to a creamy, slightly thick paste.
- Serve: Scrape the taramasalata into a serving bowl, drizzle a little more olive oil over the top for richness, and serve alongside toasted pitta breads for dipping.
Notes
- Using stale bread helps absorb the moisture and gives a better texture to the dip.
- Gradually adding the oils while blending helps emulsify the dip and achieve a creamy consistency.
- You can adjust the lemon juice and garlic quantity to taste.
- Taramasalata can be stored in an airtight container in the refrigerator for up to 2 days.
- For a smoother texture, you can sieve the roe before adding it to the processor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Greek
Keywords: Taramasalata, Greek dip, cod roe dip, mezze, appetizer, Mediterranean
