RECIPES | Whenever we go to one of George Calombaris’ restaurants, be it Hellenic Republic, Jimmy Grants or Gazi, one thing that we always order is the Taramasolata. It’s a traditional Greek dip made from tarama (salted and cured roe of cod, carp, or grey mullet), olive oil and lemon and has a beautifully soft, creamy texture. The stuff you find that’s made commercially is often pink, which is due to the addition of dye, but the good stuff, like this recipe, is always beige in colour.
Taramasolata can be enjoyed simply with freshly baked pita, or with vegetables, or any way you want really.
Preparation Time: 10 minutes / Cooking Time: n/a / Makes: 800g
- 4 slices stale white bread, crusts removed
- 1 small brown onion (~40g), roughly diced
- 100g white cod roe paste
- 50ml lemon juice
- 550ml olive oil (do not use extra virgin olive oil)
- Cover bread with water and soak for 2 minutes.
- Strain bread and squeeze out some of the excess water.
- Blend onion, cod roe, bread and lemon juice until smooth.
- Slowly drizzle in olive oil to create and emulsion, as you would for a mayonnaise.
- If too thick loosen with a little warm water.
Smoked cod roe is often used to make Taramasolata as it’s quite widely available, and it is a suitable substitute for non-smoked roe, but do try and use the non-smoked roe if you can.
If you prefer a bit more tang, feel free to add some more lemon juice.