Creamy Whipped Taramasalata Recipe (Greek Fish Roe Dip)
Taramasalata is a classic Greek dip made with fish roe, potatoes, olive oil, and lemon juice. This dip is super simple to make, and everything comes together in a food processor. Drizzle this beautiful and tasty pale pink dip with olive oil, kalamata olives, and fresh parsley.
Servings: 1 1/2 cups
Calories: 191kcal
Equipment
- Food processor (at least 3.5 cup size or larger)
- Box grater
- Vegetable peeler
Ingredients
- 4 small-medium sized peeled potatoes approximately 1.25 pounds
- 5 tablespoons tarama
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- Fresh Italian parsley optional garnish
- Kalamata olives optional garnish
Instructions
- Boil the potatoes. In a large pot, boil enough water to submerge the potatoes. Once the water begins to boil, place the peeled potatoes in the pot. Cover with a lid and boil the peeled potatoes for about 25 minutes.
- Purée the tarama. While the potatoes are boiling, place 5 tablespoons of tarama into the bowl of a food processor. Purée the tarama on its own for 10 minutes until the tarama becomes light, fluffy, and lighter in colour.
- Combine the ingredients together. Once the potatoes are soft, drain them using a mesh strainer or colander. Allow the potatoes to cool so that they're easier to handle. Grate the potatoes on the cheese grater side of a box grater. Place the grated potatoes (1/3 amount at a time) in the food processor with the tarama. Mix together, and then add in more grated potatoes. Repeat this process until all the potatoes are mixed in. If you have a larger food processor, then you can add in all of the grated potatoes at once. Then, slowly alternate between adding in the oil and lemon juice and blending until the dip is creamy and smooth.
Notes
- Tarama is salty, so there's no need to add any more salt to this recipe. If you find it's too salty, you can add more olive oil and lemon juice.
- The potatoes will need to be really soft. Allow them to boil for at least 25 minutes.
- Allow the grated potatoes to cool before adding them to the blended tarama.
- Chill the taramasalata dip in the fridge for at least an hour before serving.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 11mg | Sodium: 20mg | Fiber: 1g | Sugar: 1g