Taramosalata Spread

Written by
Lynn Livanos Athan
First generation Greek-American with many published recipes. She has culinary school training and teaches Greek cooking.
Learn about our editorial process
Lynn Livanos Athan
Published on 04/19/19 by Lynn Livanos Athan
First generation Greek-American with many published recipes. She has culinary school training and teaches Greek cooking.
Learn about The Spruce Eats's Editorial Process

Updated 04/19/19

Carp Roe Spread -
Taramosalata. Lynn Livanos Athan
  • Total: 17 mins
  • Prep: 15 mins
  • Cook: 2 mins
  • Yield: 32 servings
Nutritional Guidelines (per serving)
54 Calories
5g Fat
1g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 32 servings
Amount per serving
Calories 54
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 12mg 4%
Sodium 35mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 1g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Greek meze (meh-ZEH) or appetizer table would not be complete without this traditional spread.

When I was young, my Grandmother would make taramosalata (tah-rah-moh-sah-LAH-tah) in an old wooden mortar called a gouthi (goo-THEE). She would pound the roe thoroughly with a large wooden pestle to break the eggs down and allow their flavor to blend with the other ingredients.

Today, using a food processor or blender is probably the easiest way to prepare the spread. You can find carp roe caviar or tarama (tah-rah-MAH) in jars at most Greek or Middle Eastern markets.

For an updated recipe, click here: 

Ingredients

  • 8 slices of day-old white bread (crusts removed)
  • 4 tbsp. Tarama (carp roe caviar)
  • 2 tbsp. finely minced onion
  • 3/4 cup olive oil
  • 5 tbsp. fresh lemon juice

Steps to Make It

  1. Remove crusts from bread and soak slices briefly in a bowl of water. Squeeze out excess water and set aside.

  2. Add tarama and onion to a food processor or blender and mix for approximately a minute or until well blended.

  3. Tear the bread into pieces and add to processor or blender. Mix until combined. With machine running, slowly drizzle the olive oil into the mixture forming a paste. Add the lemon juice a bit at a time and blend until smooth and creamy. If you prefer it tangier, you can add more lemon juice.

  4. Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of chilled ouzo!

  5. This recipe can also be made using a traditional mortar and pestle.

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