Makes 2 1/2 cups or 10 1/4-cup servings

Ever wish for a creamy dip that's dairy free? Smooth and mellow with the slight tang of lemon and a pleasing taste of the sea, this dip makes a perfect cracker topper. Or, spread on toast points and garnish with freshly chopped hard-cooked egg. Perfect for stuffing into cucumber shells or hollowed tomato halves too.

  • 7 slices white bread, crust removed*
  • 6 ounces fish roe
  • 2 tablespoons yellow onion, finely minced
  • 3/4 cup extra-virgin olive oil
  • Juice of 2 lemons
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Toast bread, soak in water until very soft, then squeeze dry. Process roe in a blender at low speed until creamy. Add onion and bread and continue blending. With blender running, slowly and alternately add olive oil and lemon juice. Increase blender to high speed and blend until mixture is light in color and creamy.

Note: You may substitute whole wheat bread for white. However, doing so will change consistency and color of the dip. The dip will be less smooth and lose its traditional pink pearl color.

Look for canned fish roe (fish eggs) in your Whole Foods Market specialty department. Roe is divided into two primary categories, hard and soft. Hard roe is female fish eggs, while soft roe (also known as white roe) is the milt (reproductive glands) of male fish. The famously expensive caviar is simply sieved and salted fish roe.

Nutritional Info: 
Per Serving:Serving size: 1/4 cup, 220 calories (160 from fat), 18g total fat, 2.5g saturated fat, 75mg cholesterol, 150mg sodium, 11g carbohydrate (0g dietary fiber, 1g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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