The vibrant colours of the Mediterranean taste as good as they look!

  • 10 mins preparation
  • 8 mins cooking
  • Serves 8
  • Print


  • 180 gram fish roe (from fish department at supermarkets or at fish shops)
  • 1 clove garlic, crushed
  • 1/4 cup milk
  • 60 gram white bread, about 2 slices, crusts removed
  • 1/2 cup sour cream
  • 1 lemon, zest and juice
  • 1/4 cup olive oil
  • cracked pepper, salmon eggs (if desired), pita, to serve


  • 1
    Pulse the roe and garlic in a food processor until blended.
  • 2
    Pour the milk over the bread and let it take up all the moisture. Add to the roe with the sour cream and blend until smooth.
  • 3
    Add lemon zest, juice and 2 tbsp of the olive oil. Blend until smooth and spreadable. Season to taste. Spoon into a serving dish and chill to serve.
  • 4
    To serve, swirl remaining oil over top, and garnish with cracked pepper and salmon eggs, if desired.
  • 5
    For pita wedges, brush bread with olive oil and sprinkle with seasoning, such as Greek spices, garlic and herb salt, or an all-purpose seasoning. Bake at 190ºC for 5-8 minutes until puffed and toasted. Cut into long wedges.


Tarama is a salted, dried fish roe that’s whipped up into a intense fish-flavoured dip – hence the name. I find it a bit strong so I’ve added sour cream to mine. The bread seems an unlikely ingredient but it helps absorb the salt. It’s delicious served as a starter with these puffy pita. Finish it off with a little spoonful of jewel-like salmon eggs.

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