by: Dina

Taramosalata 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, particularly cod, have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil.


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serves: 4

4 oz (100 g) stale white bread

6 oz (175 g) prepared smoked cod's roe

1 clove garlic (crushed)

1 slice thin onion

2 tablespoons lemon juice

6 tablespoons olive oil

Black olives and lemon wedges, for garnish

Lightly toasted pita bread or crusty bread, for serving

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 324

  • Total Fat: 23.4 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 159.1 mg
  • Sodium: 191.7 mg
  • Total Carbs: 18.1 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 0.6 g
  • Protein: 12.3 g

how is this calculated?

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1.  Remove the crusts from the white bread,then let it soak in cold water for 10 minutes.

2.  Lift the bread out of the water and squeeze out the excess. Put it into a food processor with the smoked cod's roe, garlic, onion, and lemon juice. Blend for 2 minutes until smooth.

3.  With the motor still running, gradually add the olive oil as you would it you were making mayonnaise. Transfer the mixture to a shallow serving dish, cover, and chill for 1 hour. Serve garnished with the olives and lemon wedges, with some lightly toasted pita bread or chunks of crusty bread.

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