A traditional, creamy, smooth and absolutely delicious Taramasalata recipe. This traditional Greek dip is made from fish roe, olive oil, lemon juice, grated onions and bread. Usually served as a meze with a lot of pita or lagana bread.
In Greece taramosalata is more frquently consumed during periods of fasting, especially On Clean Monday which is the first day of Lent in Eastern, Orthodox and Catholic churches.


*125 gr fish roe

*4 slices stale bread

*1 medium onion, chopped

 of 1 lemon

*150 gr Olive oil



Remove crusts from bread, soak and drain it. Place the fish roe and the onion (chopped) in a mixer and beat well. Add gradually the lemon juice, the bread and the olive oil and continue beating the mixture until it becomes soft and creamy. Serve in a bowl and garnish with Olives ( optional )









No Comments Yet.

Leave a Reply

Your email address will not be published. Required fields are marked *