The following sauce is again a classic one that you can find in the menu’s of almost all the Greek taverns in the capital and all of the islands. Taramasalad is ideal for  a starter and  ..basically as a quick meal for you.

Taramasalad comes from taramas (ταραμάς) which is basically fish roe.

In Greece Taramasalad is often eaten as a meze, a dip for bread and raw vegetables while the color can vary depending the kind of roe’s you might use.  Usually you will find taramasalad in pink colour in super markets everywhere but that is ussally filled in color fillings and low-cost ingredients.  Look out for a more beige color if you can.

The following dip can be found all year long in Greece but it is mainly associated with the Clean Monday as it is a really healthy way to keep up with fasting before Easter.

INGREDIENTS FOR TARAMA SALAD

• 200gr of white roe
• Around 350gr of breadcrumbs
• The zest and the juice of 1 lemon
• 200ml of olive oil
• 1 onion finely cut
• 1 clove of garlic
• 1 tea spoon of paprika
• Chilli flakes
• Pepper

HOW TO MAKE TARAMA SALAD

• In one big bowl, we put the breadcrumbs from the bread and we add water so we can soak them really well.
• In the mixer we add, the bread, onions, garlic cloves, paprika and the zest/juice from the lemon. Include the olive oil and start to mix.
• Open the mixer again and add the fish roe and mix until you have a proper creamy sauce.

Add the fish roe and continue mixing

• Now, you need to optimize your sauce based on your likings. Keep in mind that tarama will be salty so you wont need to add any salt but you might want to soften it a bit with more olive oil and lemon juice.
• Serve with good bread, olives, and tomato. It wont be more Greek than that!

Our taramasalad is ready!