What is Taramasalata?

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Greek version of Taramasalata

Taramasalata,(Greek: from taramas, from Turkish: tarama “meze made from fish roe” + salata “salad”) is a Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. It is usually eaten as a dip, with bread and/or raw vegetables. The colour can vary from creamy beige to pink, depending on the type of roe used. Mass-produced taramasalata is often a bright pink due to the addition of food colouring. The alternative spelling ‘taramaslata’ is sometimes found. In Greece Taramasalata is mainly eaten at (Clean Monday), the first day of the Easter lent.

A similar dip or spread, salata de icre (‘roe salad’ in Romanian) is also common in Romania and Bulgaria (known as haiver). It is made with carp roe or herring roe but generally with sunflower or vegetable oil instead of olive oil and without any thickener like bread crumbs or mashed potato. It is mass produced and is widely available in grocery shops and supermarkets, as well as being made at home, in which case chopped onions are commonly added.

During Romanian communism, roe was usually missing so this dip was prepared with mashed beans, sunflower oil, garlic and chopped onions, called fasole batuta (mashed beans) or icre de fasole (beans roe)

How to make TARAMASALATA

FOR THE MELBA TOAST:
1/2 uncut large white loaf, preferably at least 2 days old

FOR THE TARAMASALATA:
I2 oz/350 g smoked cod’s roe
1 medium onion
3 oz/75 g fresh white breadcrumbs
2 garlic cloves
1 large lemon
8 fl oz/250 ml olive oil
rock salt
freshly ground black pepper
lemon slices and parsley to decorate

Preheat oven to Gas l, 275°F, 140°C. To make the melba toast, place the loaf on a bread-board, cut the thinnest slices you can. Trim and discard the crusts then place slices on a baking sheet on the bottom shelf of the oven and leave for 2 hrs. to dry out. Check the bread occasionally to ensure it doesn’t burn. If you prefer, the bread can be dried out any time you are using your oven at a low temperature. Once cold, store in an airtight tin until required. It will keep in the tin for 2-3 weeks.

To make the Taramasalata, skin the cod’s roe and break up into small pieces. Place in the bowl of a food processor and process for a few minutes until smooth. Peel and finely chop the onion, add to the cod’s roe together with breadcrumbs. Peel and crush the garlic cloves, add to the mixture then process again until smooth.

Finely grate the rind from the lemon and squeeze then strain the juice, add to the processor and process again until smooth. (It is important to only switch the processor on for short bursts, and to ensure that no mixture is caught underneath the blade, as the mixture at this stage is fairly stiff. lf you just leave the processor running it could be too much for the motor.)

Gradually add the olive oil, drop by drop, to the mixture, scraping down the sides of the bowl if necessary. When all the oil has been added, gradually blend in approx. 6 tbsp tepid boiled water to form a smooth dropping consistency. Add a little freshly milled rock salt and ground black pepper, check for taste. Turn into a serving bowl, cover and chill for at least 1 hr. before serving. Decorate with lemon slices and parsley and serve with Melba toast.

You can also make Taramasalata by hand. Beat the cod’s roe until smooth, then add the oil drop by drop. Add remaining ingredients when you’ve added half of the oil.

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