Taramosalata is one of the most beloved Greek appetizers, especially enjoyed on Clean Monday and throughout Lent. This traditional spread, deeply tied to fasting, is made from tarama—salted fish roe, traditionally sourced from carp or gray mullet, but now more commonly from cod. The fresh roe is salted and stored in barrels, then mixed into a paste known as tarama once the curing process is complete.

A Taste of History

Salted seafood was a staple in ancient Greece, both for its flavor and as a key method of preservation. The ancient Greeks called it “tarichi.” Caviar, on the other hand, was known as “taricho antakaio,” named after the antakaio fish—likely the sturgeon—which, according to Archestratus, was imported from the Black Sea.

Salted fish and taramas, remained popular through Byzantine times, often found in monastery kitchens. While the wealthy enjoyed caviar, the less affluent turned to taramas, often called “the caviar of the poor.”

The Evolution of Taramosalata

For centuries, Greeks in Istanbul and beyond have enjoyed taramosalata as part of a mezze spread, a tradition that continues today. Interestingly, in Turkish, “taramas” refers to this dish but is also related to “taramak,” meaning to comb or sweep.

In Greece, Clean Monday marks the unofficial “national holiday” of taramosalata, when it is traditionally served with lagana, the unleavened bread that signals the start of Lent. While modern variations exist, the classic version—once made with a mortar for a slightly coarse texture—remains the most beloved. The spread is typically prepared with bread, rusks, or boiled potatoes, though some recipes add grated almonds or walnuts for a distinctive twist.

Pink or White Tarama?

There are two main types of tarama:

  • White tarama: Made purely from fish roe, free of dyes or additives, and considered superior in taste and quality.
  • Pink tarama: Contains less than 20% fish roe, plus dyes and starchy fillers. This version was introduced in the 1950s to attract more customers with its vibrant color, a strategy that proved successful, particularly abroad, where pink tarama is often the only variety available.

Classic Taramosalata

⏳ Preparation time: 10 minutes
⭐ Difficulty level: Easy

Ingredients (Serves 4)

  • 50g white tarama
  • 1 small onion, grated or finely chopped
  • 90g sourdough wheat rusks or toast
  • 180ml light olive oil
  • 40ml lemon juice (adjust to taste)
  • A drizzle of cucumber oil for serving (optional)

Method

  • Soak the rusks or toast in water for a few minutes until they soften, but avoid letting them turn mushy. Strain and let them drain.
  • Blend the tarama with the lemon juice in a mortar (or blender) until the roe releases its flavors.
  • Add the onion and continue blending. Gradually incorporate the soaked rusk until the mixture is smooth.
  • Slowly drizzle in the olive oil while stirring quickly until fully absorbed. The final texture should be thick and creamy. Adjust the lemon juice to taste.
  • Refrigerate for at least 30 minutes before serving to allow the flavors to develop.

Pro Tip

If using a food processor, you can roughly chop the onion since it will be blended. However, if using a mortar and pestle, finely chop or grate the onion for better integration.

Taramosalata Variations

Taramosalata Mousse with Fennel & Ouzo

⏳ Preparation time: 10 minutes
⭐ Difficulty level: Easy

Ingredients (Serves 4)

  • 80g white tarama
  • 170ml light olive oil
  • 50ml water
  • 1 tbsp ouzo
  • 1 tbsp chopped fennel
  • Freshly ground pepper

Method

  • Blend the tarama and water using an immersion blender.
  • Slowly drizzle in the olive oil while continuing to blend until the mixture becomes creamy and velvety.
  • Incorporate the ouzo, fennel, and pepper.
  • Chill in the refrigerator before serving.

Pro Tip

If your tarama is not very salty, consider adding a bit more to intensify the flavor.

Taramosalata with Chickpeas, Roasted Peppers & Chili Flakes

⏳ Preparation time: 10 minutes
⭐ Difficulty level: Easy

Ingredients (Serves 5-6)

  • 100g white tarama
  • 200g boiled chickpeas (unsalted)
  • 100g roasted Florina peppers (jarred)
  • 1 small dried onion
  • 60ml extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp chili flakes
  • Freshly ground pepper

Method

  • Blend the chickpeas, peppers, onion, and 2-3 tbsp olive oil with about 50ml of water until smooth.
  • Add the remaining olive oil, tarama, bukovo, and lemon juice. Blend again until fully combined and creamy.
  • Serve garnished with chopped pepper and extra bukovo.

Creative Twists & Pairings

  • Cuttlefish ink can add a distinctive flavor and color to taramosalata mousse.
  • If ouzo and fennel are too strong, replace them with lemon juice and dill.
  • To make a creamier version, mix in half an avocado while reducing the olive oil—just be sure to consume it immediately.
  • Instead of roasted peppers, try boiled beetroot or artichoke.
  • Swap chickpeas for red lentils or beans, or use bread or potatoes as a base.

No matter the variation, always taste the tarama first to gauge its saltiness, adjusting the olive oil, lemon, and onion accordingly.

Enjoy your taramosalata and Happy Lent!