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Taramosalata recipe?

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GreekGirlCooks

GreekGirlCooks

Member
I buy taramasalata a lot - whenever I see it. Each place I buy it from, it tastes different, and some versions are better than others.

So I thought maybe I could learn how to make it myself so that I could adjust the flavors how I want it.

I know in theory it has:

- fish roe
- bread
- olive oil
- lemons
- onion

But I have never tried making it myself yet. Any advice?
 
GreekGirlCooks said:
I buy taramasalata a lot - whenever I see it. Each place I buy it from, it tastes different, and some versions are better than others.

So I thought maybe I could learn how to make it myself so that I could adjust the flavors how I want it.

I know in theory it has:

- fish roe
- bread
- olive oil
- lemons
- onion

But I have never tried making it myself yet. Any advice?
Click to expand...
Hi, If you have a Greek market that you can get to, they most likely will have the right kind of fish roe for an authentic taste. They would likely have good premade taramasalata too. In my family, it was dad that would make it. I remember a few things but not enough to be 100% correct. The ingredients you list were the same ingredients dad used and he was probably making it the way his family from Constantinople made it. I remember the bread was stale and dry. Also there was some kind of technique for making it creamy and completely blended. He did it by hand though not with a mixer or blender. I don't know if it really has to be done by hand. A friend of mine whose family was from Cephalonia said they made it with potatoes instead of bread. I also remember my dad making it with fresh ground walnuts instead of bread. I like this one the best, no starches. Oh, I just found a good recipe for taramosalata by Googling.
 
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Stathi said:
Hi, If you have a Greek market that you can get to, they most likely will have the right kind of fish roe for an authentic taste. They would likely have good premade taramasalata too. In my family, it was dad that would make it. I remember a few things but not enough to be 100% correct. The ingredients you list were the same ingredients dad used and he was probably making it the way his family from Constantinople made it. I remember the bread was stale and dry. Also there was some kind of technique for making it creamy and completely blended. He did it by hand though not with a mixer or blender. I don't know if it really has to be done by hand. A friend of mine whose family was from Cephalonia said they made it with potatoes instead of bread. I also remember my dad making it with fresh ground walnuts instead of bread. I like this one the best, no starches. Oh, I just found a good recipe for taramosalata by Googling.
Click to expand...

I like this advice - a Greek market will definitely have the right kind of roe. I have had some that taste like mayonnaise, but I caution against that. It really doesn't taste like Greece when it is made with mayo! I would use bread or potato. I am intrigued by the walnut version, that sounds great!
 
Thank you! I managed to find the proper Greek-style roe somewhere. I made it with both potato and bread (two separate batches) and I like the bread version the best! But both were pretty good. I think the store bought stuff I've had definitely included mayo.
 
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