Taramasalata 1

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This ‘cream salad’, well known in the West, is a Greek and Turkish speciality. Tarama is the dried, salted and pressed roe of the grey mullet, but you can use smoked cod’s roe, which can easily be found at a fishmonger’s or a delicatessen.


  • 3 thick slices white bread
  • Milk
  • 90 g (3 oz


Remove the crusts from the bread and soak the slices in a little milk. Skin the roes and pound them vigorously in a mortar to eliminate their gritty texture. Add the soaked bread, squeezed dry, the garlic and/or onion, and continue pounding until smooth. Gradually add lemon juice and olive oil, tasting until you get the flavour you like; more or less lemon, garlic or oni