Taramosalata

Keira Runolfsdottir

Updated on May 10, 2024

Ingredients

13 ounces bread, crust removed
cold water to cover
½ cup olive oil
1 small onion, roughly chopped
1 large lemon, juiced
1 cup tarama (cured carp, cod, or mullet roe)

Directions

Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth. Add tarama and process until well combined.

Tips

When finished blending ingredients, taste and adjust if necessary — add more lemon juice if too bitter, more tarama if you like a stronger flavor, or more olive oil if a richer texture is desired.

For a modern twist on this classic recipe, I like to first caramelize the onions in some olive oil with a pinch of chili flakes before adding to the food processor.

Editor's Note:

Tarama is the cured roe of either carp, cod or mullet. It is available as either white or pink roe, and either are fine to use, though white is more desirable.

Nutrition Facts (per serving)

383	Calories
23g	Fat
35g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 383
% Daily Value *
Total Fat 23g	29%
Saturated Fat 4g	18%
Cholesterol 140mg	47%
Sodium 456mg	20%
Total Carbohydrate 35g	13%
Dietary Fiber 3g	9%
Total Sugars 3g
Protein 13g	27%
Vitamin C 21mg	24%
Calcium 118mg	9%
Iron 3mg	16%
Potassium 189mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.