Taramasalata is so much better when made with a quality roe.
Taramasalata is so much better when made with a quality roe. Photo: Marcel Aucar

Most of us are pretty used to taramasalata being a luminous shade of pink, but unfortunately this is usually due to dye. Traditional taramasalata - made from cod or carp roe - is beige, which might be less appealing to some, though not to me. It's worth seeking out quality white fish roe from a good Greek deli; it makes such a difference.


125g fluffy white bread, crusts removed

125g cured white fish roe paste, available from Greek delis

1/4 white onion, chopped

1/2 small garlic clove, finely grated

400ml neutral oil, such as grapeseed or rice bran

2 lemons juiced (about 80ml, or to taste)

salmon caviar, to serve (optional)


1. Soak the bread in water for five minutes, then squeeze most of the water out with your hands.

2. In a food processor add the bread, roe, onion and garlic and process until you have a smooth paste.

3. With the machine running, add some of the oil very slowly, then a little lemon juice, then more oil, alternating until all the oil and lemon juice is combined and it is a smooth consistency. Add 80ml of warm water and process again - this will help make the dip light and fluffy.

4. Spoon into a serving bowl, top with some salmon caviar (if using) and serve with flat bread.

Drink: Assyrtiko would be perfect, or riesling.