Snack · 20 min · greek

Taramasalata

A Greek snack built around tarama (fish roe) and day-old white bread — on the table in 20 minutes.

✓ USDA-verified nutrition data

Ingredients

• 4 oz Tarama (fish roe)
• 4 slices Day-old white bread
• 1/3 cup Lemon juice
• 3/4 cup Extra-virgin olive oil
• 1/2 cup Water
• 1/4 Yellow onion

Steps

1. Soak the bread in water, then squeeze it until almost dry — the bread gives taramasalata its body, but watery bread gives it soup.
2. Blend the tarama, bread, grated onion, and lemon juice into a smooth pink paste. Scrape down the sides twice; stubborn lumps of bread are the classic flaw.
3. With the blender running, drizzle in the olive oil in the thinnest stream you can manage — exactly like making mayonnaise, because that is what you are doing. The mixture will lighten, thicken, and turn silky.
4. Taste and adjust: more lemon for brightness, more oil for richness. It should be boldly lemony and unmistakably of the sea.
5. Chill 1 hour so the flavors marry, then serve with a well of olive oil in the center, olives, and warm pita. It keeps 4 days and the flavor deepens overnight.

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