• 4 oz of mullet or salmon roe
  • 2 cloves garlic, crushed
  • 2 tbs grated onion
  • 4 tbs olive oil
  • 4 slices white bread, crusts removed
  • juice of 2 lemons
  • 2 tbs milk
  • kosher salt and fresh cracked black pepper to taste
  • Warm pita bread for serving
This is a wonderful Greek dip that usually calls for mullet roe. However you may also use salmon roe which is readily available.
  • Place the roe, garlic, onion, bread and lemon juice in a food processor and process until smooth.
  • Add the milk and process again for a few seconds.
  • Pour the taramasalata into a serving bowl, cover and chill for 1-2 hours before serving.
  • Season the  dip with salt and fresh ground black pepper before serving.

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