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Jane’s Taramosalata ©

April 3, 2012

Now this is a house special, try making it and see, light, fresh village bread is important…..
Easy to medium-easy


6 Persons




200g Pale pink Tarama/ Cod’s Roe, (Not bright pink, nor smoked)

2 small onions 

 1/2 k. loaf  white “Fresh” bread. ( Not stale )

1-2 lemon juice

250 ml sun flower oil

50 ml olive oil

Sprig of parsley, or Kalamata Olives to decorate



1. Cut bread into thick slices and place in bowl of water just for a second or two, enough to wet bread, no more.

2. In a blender, place onions quartered and tarama/Cod’s roe and start blender running. Run for two minutes.

3. Remove crusts from bread, by hand, squeeze out most of the water and add to running blender bit by bit. Blend for at least three minutes.

4. Once well blended start pouring in oil little by little. As it thickens add lemon juice and go on adding until it is all absorbed. Taste, add more lemon juice if necessary, or warm water, if already too lemony and if the consistency  is too thick.  

The consistency is VERY important. It should be light, very similar to Mayonnaise and stand up when pushed with a spoon, so add liquids carefully, if too sharp, add water, if not sharp enough, (and I mean it should have a strong taste,) add lemon juice, if you over do the liquid, add more bread soaked in water and beat another 3 minutes at least. Total beating time, at least eight minutes!

This recipe is as famous as the Curry soup in this house…….so do try it, it will win you many admirers.

This I dedicate to Jo!


Place good quality Cod’s roe in blender, together with quartered onion. Blend for two minutes.

Have lemon juice ready and measure out sun flower oil.

Cut ‘Fresh’ bread into thick chunks and dip in water for one or two second. Remove crusts with your fingers

and squeeze out the water well. If you leave in water too long, it just becomes a glutinous mass!

This is the bread now ready to be added to the blender. Add bit by bit and wait until it is well blended, before

adding next piece.

Add oil slowly, followed by lemon juice.

Taramosalata ready! The pale pink color is because the roe has no added coloring.

Final result! Delicious!

2 Comments leave one →
  1. Paramithas permalink
    April 8, 2012 9:06 am

    Χα, χα, χα… Με γεια το μπλογκ, αλλά δεν ξαναμπαίνω γιατί μου ανεβαίνει ο διαβήτης μόνο που κοιτάζω!!!! Φιλιά


    • April 8, 2012 9:12 am

      Ooooooo heromai pou sou aresi ! Diavases kai to “About” Kane “Click” pano pano…..
      O Paramithas ta kataferni ola, opote elpiso na xana bis petondas!


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