Monday, April 25, 2016

Taramosalata - Greek Cavier Spread

 Tell me about it.  This is so good, I could barely stop myself from digging into this before I took the pics!

What is taramosalata you ask? 

Taramasalata or taramosalata is a Greek and Turkish meze (appetizer) made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Wikipedia
Place of origin: Greece

What does Tarama look like and where can you buy it you ask?
You can use the link below to order...


You can also peruse your "local" international store!

I love the internet, it makes life so much easier, doesn't it?

 This is one of the very most famous and classic Greek spreads.  It is just an explosion of flavors in your mouth.  You get a hint of salty from the roe, then "bam", the creaminess of the olive oil and potatoes hit you, then you ask yourself; "is that lemon juice and onions"?  I know!

You can make it with either stale crusty bread that you have gently soaked with water, to soften it, or with boiled potatoes.  I love the potato version. And this is what is pictured above.  It's Gluten free, deliciousness!
This is served as an appetizer with bread, crackers, pita bread, olives, and sometimes a small salad.  It's very healthy, very easy to make, but most of all?  Addicting!

This is my favorite way of eating it; I told you I had a hard time abstaining from digging in while taking the pics.

 Ready for the recipe?  Here we go;

Prep time: 20 minutes
No Cook
Yield: 3 cups

3 large potatoes, peeled and boiled
1/2 jar (5 ounces) tarama, codfish roe
Juice of 1 lemon
1 small red onion, grated
1-1/4cups olive oil

-In a food processor or blender, blend the tarama for just a minute or so, just to break it up.

-Add potatoes blend for a minute or so.

-While the machine is running, add in the grated onion, lemon juice and start drizzling the olive oil in a very thin stream until the mixture is thick and smooth.  It might not take all the olive oil.  No worries.

-Place in a pretty bowl, cover and chill.

Serve with crackers, cubed bread or spread on canapes.  Or heck, do like I do...
Grab a spoon.

Till next time!
Dishin with Didi


  1. Our next door neighbors at our first home in New Hampshire were Greek and they would often serve this with cocktails when we went to their home. Now I have a recipe. :)

    1. Awww, Karen what great neighbors!! So glad I could help! :-)

  2. What a smooth taramosalata my friend! Happy Easter to all of you!!!Filia polla!

  3. One of my favs! Can't wait to try! :D

  4. I adore this dip but have only had it in Greek restaurants. I'm so happy to have found your recipe...and coming from you my sweet friend, I know it will be authentic and taste incredible!

    1. My sweet Linda, thank you! As you know how light and creamy and addicting it is!