This classic Cypriot dip is made from carp fish roe, known as tarama. Traditionally the roe has a pale beige color and yields a creamy, savory spread.
If you prefer convenience, look for ready-made taramosalata at Greek or Mediterranean markets. Many stores carry a good-quality jar that reproduces the traditional flavor.
Whether you make it from scratch or buy it prepared, taramosalata is a delicious addition to a Cyprus meze platter — a timeless appetiser that’s perfect with warm pita, crusty bread, or raw vegetables.
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Cyprus Taramosalata (Fish Roe Dip)
Appetizer
Cyprus
15 minutes
15 minutes
4 servings
International Cuisine
Ingredients
- 1 cup olive oil
- 1 small onion finely chopped
- 1/2 cup tarama fish roe
- 1 1/2 cups bread soaked in water and drained
- 1/2 cup lemon juice
- 1/2 tsp salt
Instructions
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If you are using fresh, unprepared roe, place it in a bowl, cover with water and soak for 30 minutes to remove excess salt. Rinse, drain thoroughly and then crush the roe with a few drops of olive oil until it forms a smooth paste.
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Scrape the roe paste into a mixing bowl. Add the soaked, drained bread, olive oil and lemon juice gradually — adding a little of one, then a little of the other — to build a creamy texture.
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Whisk the mixture continuously as you add the ingredients until it becomes a smooth, spreadable paste. Season with salt to taste, transfer to a serving bowl and garnish with a lemon wedge if desired. Serve chilled or at room temperature.