AppetizersSauces and dips Taramasalata with bread by Alex Bayev May 25, 2022 Published: May 25, 2022Last Updated on March 29, 2023 1.4K views 1.4K Taramasalata is a traditional Greek appetizer of cod roe with lemon juice and vegetable oil. In Greece it is served with Kalamata olives and sliced pita. There are many variations of taramasalata recipes; every corner of Greece cooks it in its own way. Somewhere they add more lemon juice, somewhere they add onions or garlic, somewhere they use olive oil, somewhere vegetable oil, and so on. These are all variations with which you can endlessly experiment and find your perfect recipe. But all taramasalata recipes can be roughly divided by one feature. The ingredient used as a thickener and influences the texture and taste of the final dish. I propose to divide the recipes into three groups: without thickener; taramasalata with bread; taramasalata with boiled potatoes; I will describe their features and differences in more detail in a separate post. And this time we will understand how to cook taramasalata with bread. Ingredients 200 g (7,1 oz) of cod roe (traditionally smoked, but you can replace it with regular caviar) 300 g (10,6 oz) bread (stale, yesterday’s bread is fine) 1/2 onion 100-150 ml (6,8-10,2 tbsp) olive oil (use regular olive oil, not extra-virgin, you can substitute any other vegetable oil without taste/flavor, sunflower oil will do) 50 ml (3,4 tbsp) lemon juice (~juice of one large lemon) pita (optional, for serving) black kalamata olives (optional, for serving) Required equipment You will need a blender or food processor for cooking. It is most convenient to use a food processor or a stationary blender. I used a Bamix M160 immersion blender (similar on amazon) Step by step recipe Peel and chop half an onion. It will be enough just to divide it in half, but to achieve a more uniform consistency I cut it more finely. Cut the crust off the bread and cut it into slices. Soak the bread in water for 1-2 minutes. In the bowl of a blender (food processor) or a bowl, mix together 200 g (7,1 oz) of cod roe and chopped onion. Squeeze the bread well and put it in a bowl. Pour in 50 ml (3,4 tbsp) of lemon juice. Puree with a blender until smooth. Continuing to whisk in a thin stream, pour 100-150 ml. (6,8-10,2 tbsp) of oil. Be guided by the consistency. If it seems that the mass has become too liquid, do not add more oil. I took ~110 ml. (7,5 tbsp) If you overdo it, you can add more bread and bring it to the right consistency. Which one? There is no definite answer here, be guided by your preferences. Try once to make the taramasalata more tender and smooth, reminiscent of hummus in texture. That’s what I did. Other times, add more bread and the texture will be thicker and more airy. Experiment. Keep in mind that in the refrigerator the oil will thicken and the mass will become slightly less liquid. This is especially true when using olive oil. Transfer the taramasalata to a bowl, garnish with black Kalamata olives, and serve with triangle-sliced pita bread (such as the ones made with this recipe). I like to pan-dry the pita first, cut it up, and serve it before it cools. Taramasalata with bread 5 from 1 vote Taramasalata is a traditional Greek appetizer of cod roe with lemon juice and vegetable oil. In Greece, it is served with Kalamata olives and sliced pita bread. Pin Recipe Print Recipe Cook Time15 minutes minutesTotal Time15 minutes minutes Servings6 people Calories274kcal EquipmentBlender or food processor Ingredients Metric – US Customary200 g cod roe (traditionally smoked, but can be replaced by regular)300 g bread (Stale, yesterday's is fine)1/2 onion100-150 ml olive oil (use regular olive oil, not extra-virgin, you can substitute any other vegetable oil without taste/flavor, sunflower oil will do)50 ml lemon juice (~ the juice of one large lemon)pita (optional, for filing)kalamata olives (optional, for filing) InstructionsSlice half an onion. Cut the crusts off the bread and cut into slices. Soak the bread in water.In the bowl of a blender (food processor) or a bowl, combine 200 g of cod roe, chopped onion, lemon juice and bread squeezed from the water.Puree with a blender until smooth.Continuing to whisk in a thin stream, pour 100-150 ml. of oil. Orient yourself to the consistency. If it seems that the mass has become too liquid – do not add more oil. Transfer the taramasalata to a bowl, garnish with black Kalamata olives and serve with pita sliced into triangles. NutritionCalories: 274 kcal | Carbohydrates: 24 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 2 g | Trans Fat: 1 g | Sodium: 237 mg | Potassium: 82 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 11 IU | Vitamin C: 4 mg | Calcium: 64 mg | Iron: 2 mg Pin1YumTweetShareTelegramVibeFlip1 Shares GreekMezeQuick (up to 30 minutes) Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Cucumber salad with sour cream, onion and dill Сhickpeas with lime and chili Caramelized onions dip Caramelized onions Sea scallops baked with chanterelles and cream sauce Mushroom appetizer with sherry Super Easy Roasted Zucchini in Parmesan Breading How to make Roux and Béchamel with Onion... Roasted zucchini’s and cheese patties Baked Brie Bread with Spicy Strawberry Jam Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.