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).
Looking for our entire dip collection?
Ingredients
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
Method
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.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
