Food & Drink

Taramasalata: your new go-to dip

Nothing sings Mykonos quite like Taramasalata. This creamy, salty bowl of goodness is my favourite of all the mezes. It’s quick and easy and requires only a handful of ingredients so there really is no excuse not to make it from scratch!
This recipe was shared with me by a dear Greek friend; it was passed down from her yiayia to her mother and then onto her and now, I’m sharing it with you! It’s become my go-to dip for drinks and dinner parties.  The biggest surprise for me was to discover that this creamy dip in fact contains no cream at all! Just bread, olive oil, lemon juice, fish roe and red onion.
Traditionally, Taramasalata is made from the salted and cured roe of cod or carp , but these are surprisingly hard to get your hands on. The version I’m sharing uses red lumpfish caviar which I’ve sourced from Costis Seafood in Northbridge Plaza. It’s a perfectly acceptable substitute and once you’ve made the DIY version you’ll find it difficult to ever buy the store stuff again! I’ve finished off the dip with a topping of salmon roe which adds a burst of flavour with every dip.
Time: 10 minutes
1/4 red onion
50 grams red lumpfish (1 tin)
1/3 cup lemon juice
3/4 cup extra virgin olive oil
4-5 slices of toasted white bread, crust removed
Bowl of water for soaking
100 grams of salmon roe

  1. In a blender, add red onion and a splash of water. Mix for 30 seconds. Add caviar to onion and mix well for 2 minutes.
  2. Slowly add the oil and lemon juice. Mix well for about 3 minutes
  3. Dunk your bread whites into water and add each piece one by one to the blender. Mix well. After three slices have been added, check with each additional slice for consistency. You can stop when you feel the dip is thick enough.  
  4. Serve in a bowl with crackers or toasted pita. Add salmon roe and a drizzle of olive oil at end.