Making Taramasalata at Home?

[cubrinj]

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy.

Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve tried different approaches—using bread vs. potatoes, adjusting the lemon, even changing the type of tarama but I’m still not there yet.

For those of you who make it regularly, what makes the biggest difference? Is it the ratio of ingredients, the type of roe, or the mixing method? Also, any tips on getting that lighter, smoother consistency?

 

[LMegois]

I only buy one brand of Tarama and that is Krinos ( no food coloring ). One loaf of crustless white bread ( I'm fortunate to have an Italian bakery down the street so it's pretty clean bread ) , 1/3 third jar of Tarama , juice of 3 lemons , 3 small yellow onions( not sweet) , and EVOO. Wet the bread with water and hand squeeze it. Toss in the bread , sliced onion and lemon juice into the blender and start pouring/ drizzle the EVOO in until you get the consistency you want . Chill and sprinkle with paprika for presentation. I have a Vita-mix so it always comes out smooth. Some folks use potato ( I use with my skordalia) and some use milk ( I don't because I don't want to have wasted milk plus if it's Great and Holy Lent , a no-no). Don't over process your tarama as the polyphenols ( the stuff that gives its green color ) breaks down and gives a bitterness to it. If you want it more fishy/salty the add Tarama a tsp at a time .

 

[k_tsoukalas]

I’ve known a few people who make taramasalata regularly, and the biggest difference always seems to come down to the balance and how it’s blended. One thing I’ve heard more than once is to go lighter on the tarama than you think, you can always add more, but too much makes it overly salty and heavy fast.

Most of them prefer using stale bread over potatoes for a smoother, lighter texture. The key is soaking the bread well and squeezing it out fully before blending. Also, adding the oil very slowly—almost like making mayo, makes a big difference in getting that airy consistency.

I personally buy it - I like the Krinos brand!