Jazz up your mezze plate!

  • 25 mins cooking + refrigeration
  • Makes 1 cups
  • Print
Taramasalata is a Greek meze 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 taramasalata is often coloured pink).
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  • 1 large potato (300g), chopped coarsely
  • 90 grams (3 ounces) tarama
  • 1/2 small white onion (40g), grated finely
  • 3/4 cup (180ml) extra light olive oil
  • 1/4 cup (60ml) white wine vinegar
  • 1 tablespoon lemon juice


  • 1
    Boil, steam or microwave potato until tender; cool. Refrigerate until cold.
  • 2
    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.

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