Tarama is a very salty and pungent roe collected from carp

and available at most Greek and Turkish ethnic grocers.

From it, taramosalata may be prepared with mashed

potatoes or day-old bread slices. I prefer a coarse bread

with a lot of body. This is an ancient recipe and was

traditionally prepared in a mortar with a stone pestle.

4 ounces of fish roe

½ cup of olive oil

Juice of 2 lemons

1 teaspoon of lemon zest

1 teaspoon of minced garlic

8 slices of bread

Add all ingredients to a food processor and pulse

until creamy. Serve at room temperature but refrigerate

any leftover spread and use in the next 24 hours.


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