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Taramasalata

Makes 2 1/2 cups
Time 20 min
Smooth and mellow with the slight tang of lemon and a pleasing taste of the sea, this dairy-free dip makes a perfect cracker topper or stuffing for cucumber shells or hollowed tomato halves. Look for canned fish roe (fish eggs) in your Whole Foods Market specialty department. Save the famously expensive caviar for a stand-out garnish for hard-cooked eggs, blini, or toast points.
Ingredients
  • 7 slices white bread, crusts removed and toasted
  • 6 ounces fish roe
  • 2 tablespoons finely chopped yellow onion
  • 3/4 cup extra-virgin olive oil
  • Juice of 2 lemons
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Method

Soak bread in water until very soft, and then squeeze dry.

Place roe in a blender; blend at low speed until creamy.

Add onion and bread and continue blending.

With the blender running, slowly add olive oil and lemon juice in alternating batches.

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.

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.
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  • 7 slices white bread, crusts removed and toasted
  • 6 ounces fish roe
  • 2 tablespoons finely chopped yellow onion
  • 3/4 cup extra-virgin olive oil
  • Juice of 2 lemons
Shop with Prime

Exclusively for Prime members in select ZIP codes.