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–+ servings
taramasalata dip in a light grey bowl topped with olive oil, parsley, and olives.
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5 from 3 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Greek Appetizers
Cuisine: Greek
Keyword: fish roe dip, greek appetizer dips, taramasalata
Servings: 1 1/2 cups
Calories: 191kcal
Author: Ria Mavrikos

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
  • 1/4 teaspoon salt
  • 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.
    Boil enough water in a large pot to cover the peeled potatoes. Add salt once boiling, then cook the potatoes, covered, for about 25 minutes or until tender.
    4 small-medium sized peeled potatoes, 1/4 teaspoon salt
  • Purée the tarama.
    As the potatoes boil, purée the tarama in a food processor for 10 minutes or until the tarama is light, fluffy, and pale in colour.
    5 tablespoons tarama
  • Combine the ingredients together.
    Drain the soft potatoes and let them cool so that they're easier to handle. Grate them using a box grater. Gradually add the grated potatoes (about ⅓ at a time) to the tarama in the food processor, blending after each addition. If your food processor is large, you can add all the grated potatoes at once. Slowly alternate adding the oil and lemon juice while blending until the dip is creamy and smooth.
    1/3 cup extra virgin olive oil, 1/3 cup fresh lemon juice, Fresh Italian parsley, Kalamata olives

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