Taramosalata (Fish Roe Dip)

Ingredients for 4 persons

  • 100 gr white ‘tarama’ fish roe
  • 400 gr fresh potatoes
  • 160 gr olive oil
  • Juice of 4-5 lemons
  • Olive oil and chopped onion for serving


Boil the potatoes whole and peel them while still hot. Beat the roe in a food processor with a little olive oil and gradually add the potatoes and remaining olive oil. Season with lemon juice as necessary.

To Serve

Serve the fish roe dip as a cold ‘meze’ with a little fresh olive oil and chopped onion.