Taramosalata – greek pre-Easter recipe


  • 45gr roe – mass of fish eggs (In Greece we use the ones from cod normally, but you can find also from grey mullet, herring or carp)
  • 1 small onion
  • 120gr toast bread (but you need to remove the exterior hard part)
  • 40ml lemon juice
  • 180ml sunflower oil


  • Break the toast bread in small pieces
  • Add the lemon juice and mix well
  • Add the roe in a deep bowl (if you will use a hand mixer) or place them in a standmixer
  • Add the onion and the toast bread and mix well
  • Add the sunflower oil and mix well
  • Serve with a bit of olive oil on top and with bread, pitas or grissini

Here recipes for bread and grissini:

More info

The white roe is normally from cod and of higher quality. The red/pink one has added color but people seem to prefer it. If you like the pink color, put a red onion and not a white.

There is a lot of Na in the roe, so for some diets is not ideal.

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