Taramosalata with Tomato Paste
In Greece, no mezze table is complete without dips and spreads that bring together simple ingredients with bold Mediterranean flavors. Among them, Taramosalata—the iconic Greek fish roe dip—is perhaps the most beloved. Traditionally made with cod roe, olive oil, lemon juice, and either bread or potato, taramosalata offers a creamy, tangy burst of the sea that has graced Greek tables for centuries, especially during festive gatherings and Lent.In this recipe, featured in my book Athens: Food, Stories, Love, taramosalata receives a contemporary Athenian twist with the addition of tomato paste.
Ingredients
- 2 medium potatoes about ½ pound total, peeled and cubed
- 2 heaping tablespoons tarama preferably white
- Strained juice of 2 lemons
- 1 ½ tablespoons tomato paste high quality
- ½ to 1 ½ cups extra-virgin Greek olive oil
Instructions
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Boil the Potatoes: Place potatoes in a small pot with cold water. Bring to a boil, then reduce heat and simmer until tender, about 20–25 minutes.
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Prepare for Blending: Remove potatoes with a slotted spoon and transfer to a food processor. Reserve the hot cooking liquid.
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Blend with Tarama & Lemon: Add tarama and lemon juice to the potatoes; pulse until partially blended.
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Incorporate Tomato Paste & Olive Oil
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Add the tomato paste and about ½ cup hot reserved liquid. Puree until smooth. While blending, drizzle in the olive oil slowly in a thin stream until the mixture becomes creamy and fluffy (about 4 minutes). Adjust fluidity with a few drops of hot liquid if needed.
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Taste & Adjust: If the lemon flavor is too strong, balance it with more olive oil until smooth and mellow.
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Serve: Transfer to a bowl and serve with fresh pita bread, crusty country bread, or raw vegetables like cucumbers, peppers, and carrots.
Notes
The sweetness of the tomato rounds out the roe’s natural brininess while adding a rich umami depth. The result is not only flavorful but also emblematic of how Greek cuisine beautifully balances tradition and modernity.The mezze culture of Greece is rooted in connection, hospitality, and sharing. Each dip in a mezze spread complements the others, creating layers of flavor and texture. This tomato-tinted taramosalata pairs wonderfully with other Greek favorites such as Skordalia (garlic-potato dip), Melitzanosalata (eggplant dip), and the ever-refreshing Tzatziki yogurt dip. Together, these dips reflect the diversity and health benefits of the Mediterranean diet, where olive oil, vegetables, and wholesome ingredients form the cornerstone of a way of eating that has contributed to Greece’s longevity and culinary acclaim.By adding tomato paste, this variation of classic Taramosalata shines as both familiar and new—proof that the cuisine of Athens continues to evolve, just as the city itself remains a vibrant crossroads of history, culture, and creativity.
- For the most authentic taste, use extra-virgin Greek olive oil and white cod roe.
- Tomato paste not only elevates flavor but also provides a subtle sweetness that balances the tang of lemon and richness of roe.
- Serve this dip as part of a larger mezze spread with Tzatziki, Melitzanosalata, or Skordalia to capture the full flavor spectrum of Greek appetizers.
