Taramosalata-Greek Fish Roe Dip

3 from 2 votes

Taramosalata, one of the classic Greek dips, is made with fish roe, typically either from cod or carp, and a base of either potatoes, bread, almonds or walnuts, or a combination of them in varying quantities. It is extraordinarily nutritious. To find some of the Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Course dip, meze

Cuisine Greek cuisine, Mediterranean diet

Keyword Diane Kochilas, fish roe, Greek dip, taramosalata

PREP TIME 15 minutes

COOK TIME 30 minutes

SERVES 10

Ingredients

2 medium potatoes about half a pound total
2 heaping tablespoons of tarama fish roe, preferably white*
Juice of 2 lemons
2 cups extra virgin Greek olive oil or more if necessary (see note)
½ cup snipped dill
1 tablespoon pink peppercorns

Instructions

Peel, wash and cube the potatoes. Bring to a boil in unsalted water and simmer until cooked.
Remove the potatoes from the water with a slotted spoon and transfer immediately to the bowl of a food processor. Reserve the hot boiling liquid.
Add the tarama and lemon juice. Pulse on and off continuously until the mixture is pureed. Then, add ½ a cup of the hot boiling liquid and pulse a few more times.
Then, pulsing all the while, add the olive oil, slowly drizzling it into the mixture, for about 4 minutes total.
If the mixture is loose, add a few more drops of the hot boiling water, and pulse on and off again.
Note: If the taramosalata is too sour because of the lemon juice, add more olive oil.