Authentic Greek Tarama Dip (Taramasalata) - Real Greek Recipes (2024)

FAQs

What is the difference between tarama and taramasalata? ›

Normally, tarama is the salted roe itself, but sometimes the prepared dish is also called tarama. The spelling taramosalata reflects the Greek, but in English the a spelling is common.

Taramasalata in modern Greek means literally 'salad of preserved roe' (Greek taramas was borrowed from Turkish tarama, 'soft roe').

A traditional Taramasalata recipe (or Taramosalata) made from fish roe, olive oil, lemon juice, grated onions and bread. It is often served as part of a meze platter for special occasions.

With bases such as yogurt or bread, a few main ingredients (usually vegetables or fish products), spices, olive oil, and lemon, these dips come straight from mother Earth and are more rich, filling, and pleasurable than any processed dip can ever be.

First recorded in 1910–15; from Modern Greek taramosaláta, equivalent to taramá(s) “preserved roe,” from Turkish tarama “roe, soft roe, red caviar” + -o- ( def ) + saláta, from Venetian Italian salata salad ( def )

Why pink? Because fish roe is red, and when mixed with the bread and olive oil it needs to form the dip, it can sometimes take on a pink tinge, which has then been exaggerated to be a pastel pink. This pink colour is what we assume tarama should look like.

Taramasalata contains three times more protein than hummus. It is high in omega-3 fatty acids, which can lower blood pressure and improve brain health. It is good source of vitamin D, which is important for strong bones.

As a side dish, taramasalata always has accompaniments. Pita (Greek bread) is the obvious choice, but a bag of salted chips is also very tasty! Taramasalata comes into its own as mezze with aubergine dip, keftedes (meatballs) and dolmades (stuffed vine leaves).

Baptism is a word derived from the Greek word "baptizo" which means to immerse or dip.

Taramasalata, which is made from salted or smoked cod roe, was the saltiest, with an average salt content of 1.25g per 100g, compared with tomato salsa, which was the least salty, containing an average 0.49g per 100g.

Can you eat taramasalata after use by date? ›

For use by date: see top of pack. Keep refrigerated. Once opened, consume within 2 days and do not exceed the use by date.

Low carb, keto friendly taramosalata (Greek fish roe cream salad) gluten free, without bread, without potatoes, and also diabetic friendly! Taramosalata (fish roe cream salad) without bread and potatoes can be delicious and fluffy.

Keep refrigerated 0°C to +5°C. Once opened, consume within 2 days.

Uses: Traditionally served with pitta bread, Taramosalata can also be spread on hot toast, crackers or in sandwiches. It can also be served with crudité as a dip. To store: Keep in the fridge and once opened consume within 2days.

Two Versions. The recipe for Greek Tarama Dip that I'm sharing here is for making both Pink Tarama and White Tarama. The White One has a bit stronger fish flavor and is made with soaked stale bread as a base. While the Pink one has a more subtle fish flavor and is made with potatoes as a base.

Because tarama is actually tiny fish eggs preserved in salt, taramasalata is full of umami flavor. Additionally, the lemon juice gives it a zingy taste and freshness while the oil (because it's emulsified the same way as with mayonnaise) provides creaminess and body.

The preamble to pleasure. As a fully fledged appetizer, the pink taramasalata of La Maison Nordique is made from high-quality salted and smoked hard roe, using traditional know-how.

The word tarama is of Turkish origin and derives from the word for fish roe. In Greece, it is also called chaviari. Its basic ingredient is the roe of cod or carp, which is salted and left for some days to mature.