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Taramosalata

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This distinctive pink dip is made with salted and cured fish roe. It is one of the main dips of the island and is served as part of the meze meal – especially fish meze – for dipping Pita bread into!

Place tarama and onion in the blender or food processor and blend for 1 minute until the mixture is smooth. Cut the bread into pieces and add in batches, blending all the time.
Add the olive oil gradually through the lid of the blender, followed by the lemon juice, continuing to blend until the mixture is smooth. Add more lemon juice to taste.

Ingredients:

7 slices white toast bread, 1 or 2 days old, crusts removed
2 heaped tbsps tarama (fish roe)
1 heaped tbsp finely chopped onion
3/4 cup olive oil
5 tbsps lemon juice

Courtesy of the CTO