Silky Greek Taramasalata Fish Roe Dip with Lemon and Olive Oil

Why You’ll Love This Recipe

• Silky, whipped texture that feels fancy but is genuinely easy to make at home.
• Bright lemon and olive oil balance the rich, briny fish roe.
• No cooking required (bread-based version), and it comes together quickly in a food processor.
• Perfect party dip: great with pita, cucumbers, radishes, endive, or bell pepper strips.

Grocery List

• Produce: 1 lemon (for 3 tbsp juice), 1 small yellow onion (or shallot), optional garlic, optional parsley or dill for garnish, raw vegetables for serving (cucumber, radishes, bell pepper)
• Dairy: None
• Pantry: White sandwich bread, light olive oil (or grapeseed oil), extra-virgin olive oil, fine salt, white pepper, pita bread or pita chips
• Seafood: White fish roe (tarama), 120 g / 4 oz

Full Ingredients

For the taramasalata (bread-based)

• 120 g / 4 oz white fish roe (tarama), brought to room temperature for 15 minutes
• 3 slices white sandwich bread (about 90 g), crusts removed
• 120 ml / 1/2 cup cold water, for soaking the bread
• 30 ml / 2 tbsp finely grated yellow onion (or shallot), juices included
• 1 small garlic clove, finely grated (optional; use for a slightly sharper dip)
• 45 ml / 3 tbsp fresh lemon juice (about 1 large lemon)
• 120 ml / 1/2 cup light olive oil (or grapeseed oil), for a mild flavor and very pale color
• 30 ml / 2 tbsp extra-virgin olive oil, for flavor (plus 5 ml / 1 tsp for drizzling at the end)
• 1/8 tsp fine salt, plus more to taste
• 1/8 tsp white pepper (or black pepper)

For serving

• 1 to 2 pita breads, cut into wedges (or pita chips)
• 1/2 English cucumber, sliced or cut into sticks
• 6 to 8 radishes, halved
• 1 red bell pepper, cut into strips (optional)
• 1 tbsp chopped flat-leaf parsley or dill (optional garnish)
• Extra lemon wedges (optional)

Step-by-Step Instructions

Step 1: Soak and squeeze the bread

Place the crustless bread slices in a bowl and cover with 120 ml / 1/2 cup cold water. Let soak for 10 minutes until completely saturated.

Drain, then squeeze the bread very dry with your hands. (This is key for a thick, fluffy taramasalata rather than a loose one.) Set aside.

Step 2: Start with the roe and aromatics

Add the 120 g / 4 oz fish roe, 2 tbsp grated onion (and optional grated garlic) to a food processor bowl fitted with the blade.

Process for 30–45 seconds, scraping down the sides once, until the roe mixture looks smoother and slightly lightened.

Step 3: Blend in the bread until smooth

Tear the squeezed bread into chunks and add it to the processor. Process for 45–60 seconds, scraping down as needed, until the mixture looks thick and fairly uniform.

If you still see distinct bread bits, keep processing in short bursts. The goal is a cohesive paste before adding the oil.

Step 4: Whip it silky with a slow oil drizzle

With the processor running, very slowly drizzle in the 120 ml / 1/2 cup light olive oil, followed by the 30 ml / 2 tbsp extra-virgin olive oil. This should take about 2 minutes.

You’re building an emulsion (like mayonnaise). As the oil goes in, the taramasalata should turn paler, fluffier, and creamy.

Step 5: Brighten with lemon, then season

Add the 3 tbsp lemon juice, 1/8 tsp salt, and 1/8 tsp white pepper. Pulse, then process for 20–30 seconds until fully incorporated.

Taste and adjust:

• More lemon (1 tsp at a time) for extra brightness
• A pinch more salt if it tastes flat (roe saltiness varies)
• A splash of cold water (1 tsp at a time) if it feels too stiff

Step 6: Serve or chill for the best texture

Spoon into a shallow bowl. Smooth the top with the back of a spoon, create a small swirl, and drizzle with 1 tsp extra-virgin olive oil. Add optional chopped parsley or dill.

Serve immediately, or chill for 30 minutes and serve cool (ideal serving temperature: about 4°C / 40°F) with pita wedges and raw vegetables.

Pro Tips

• Squeeze the bread extremely dry. Excess water is the most common reason the dip turns loose or grainy.
• Drizzle the oil slowly. A slow stream helps the mixture emulsify into that signature pale, whipped texture.
• Use mild oil for a paler, cleaner flavor. Light olive oil (or grapeseed) keeps the dip delicate; extra-virgin alone can taste bitter and look greener.
• Bring the roe to room temperature. Cold roe doesn’t whip as smoothly and can make the emulsion harder to build.
• Adjust lemon at the end. Acid is easier to fine-tune after the dip has emulsified.

Variations

• Potato-based taramasalata (more traditional in some homes): Replace the bread with 200 g / 7 oz peeled Yukon Gold potato, boiled until very tender (15–18 minutes), drained, and cooled to warm. Mash smooth, then blend in at Step 3. (You may need 1–2 tbsp extra lemon to brighten.)
• Extra-fluffy, extra-pale: Use 150 ml / 2/3 cup neutral oil (grapeseed or sunflower) and skip the extra-virgin inside the dip; finish with a small extra-virgin drizzle on top for aroma.
• Herby finish: Fold in 1 tbsp finely chopped dill or parsley by hand after blending, and top with a little lemon zest.

Storage & Make-Ahead

Store taramasalata in an airtight container in the refrigerator for up to 3 days. For the best texture, press a piece of parchment or plastic wrap directly against the surface to limit oxidation, then seal.

Make-ahead tip: you can make it 1 day ahead; the flavor actually improves as the lemon and roe mellow together. Stir before serving, and refresh with 1–2 tsp lemon juice and a drizzle of olive oil if needed.

Do not freeze: emulsified dips like this can separate and turn grainy when thawed.

Nutrition (per serving)

Approximate per 1/4 cup serving (1/8 of recipe): 190 calories, 18 g fat, 6 g carbohydrates, 4 g protein, 1 g fiber, 340 mg sodium.