Taramasalata is a Greek mezze that takes its name from the Greek name for salted cod roe – tarama. This recipe uses mashed potato but there are variations using bread soaked in water. The colour of this dip can vary from beige to pink depending on the roe (commercial versions are often coloured pink). Contrary to popular belief, you don’t need food processor to make this delicious dip. We simply use a potato masher and a thorough mash to achieve that gorgeous fluffy texture.
What is taramasalata made of?
Taramasalata is a beloved Greek dip traditionally served with a light pita bread as part of a mezze plate. This gorgeous dip is made from salted cod roe, and this recipe uses mashed potato to give the dip its fluffy texture, though some recipes use bread soaked in water to achieve a similar texture.
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Ingredients
Method
Boil, steam or microwave potato until tender; cool. Refrigerate until cold.
Mash potato in small bowl with tarama, onion, oil, vinegar and juice until smooth.
Tarama is salt-cured carp or cod roe, available in fish shops.
Note
What do you eat with taramasalata?
Taramasalata is typically enjoyed as a small part of a mezze spread. To serve, warm or charred pita breads make the ideal vehicle, but any breads that you have on hand will work, too. For the gluten intolerant, taramasalata is also delicious with sticks of carrot, celery, cucumber or raw radish.
What makes taramasalata pink?
Taramasalata gets its pink colouring from salted cod roe, which is typically a ruddy salmon colour. The mass produced taramasalata found in most supermarkets is generally a bright pink colour. This is generally because producers use artificial pink colouring to make the dip seem more appealing. True taramasalata will be beige in colour, almost like hummus. This is due to the natural tawny colouring of the cod roe, and the use of either potato or bread to bulk the dip out.
Is taramasalata good for you?
Taramasalta is packed full of omega-3 and protein thanks to the salted cod roe that forms its base. If you use potatoes rather than bread, then you reap the benefit of a vegetable-heavy dip. However, taramasalata is high in fat and salt. As always, moderation is key.
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