03 January 2013,03:19 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
40 minutes

Preparation Method :

  • The most authentic roe to use is tarama, the dried and salted roe of the grey mullet.
  • Smoked cod's roe can be used instead, in which case the skins will need to be removed first.
  • Remove the crusts and soak the bread in the cold milk.
  • Meanwhile, beat the roe thoroughly in a mortar or in a blender until it is soft.
  • Squeeze the bread dry and crumble into the roe. Add the garlic and onion, half the lemon juice and blend) to a creamy paste.
  • When it is smooth, break in the egg yolk and continue to beat or blend while dribbling in the olive oil and the rest of the lemon juice.
  • Chill and serve as a dip with whole radishes, black olives, celery sticks, and pita bread.
  • Most taramasalata sold commercially is artificially coloured and tastes nothing like this.
  • The home-made version will keep for about 10 days in a sealed container in the refrigerator.


  • 4 thick slices stale white bread
  • 4  tablespoons cold milk
  • 125 grams  fish roe
  • 1 clove garlic, crushed
  • ½ small onion, finely minced
  • Juice of 1-2 lemons, to taste
  • 1 egg yolk
  • 4 tablespoons Cooking oil

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