Taramasalata with Bread and Potato
Published by Workman
Sometimes it’s made with the roe of the Mediterranean’s plump mullet. Near Greece’s tricky shore it’s the roe of lobsters or crab. A pale pink variety, which the Greeks call “white,” comes from carp. Sometimes it’s cod’s roe, imported from Iceland and other northern realms. Whichever the roe, it’s called tarama, and salty, appetite-alluring, and mixed in a spreadable “salad,” it is one of Greece’s most famous mezedes.
In cosmopolitan bars, patrons order it to accompany their ouzo or their ouiski (whiskey). In country homes it’s featured as an engagement or wedding banquet hors d’oeuvre. Traditionally the salad is served along with onions and lemons on Clean Monday, the first day of Lent.
Greeks make two versions, one based on soaked bread, the other on mashed potato. With bread, the salad is saltier and more textured. With potato it is sweeter and smoother. Some cooks combine both starches. Substituting shallots for onions and cilantro for parsley offers a bright twist. Some recipes include vinegar, but vinegar can overwhelm delicate fish roe, and that would defeat the purpose!
If you don’t care for cilantro (fresh coriander), use parsley.
Whether you use a food processor, mixer, or mortar and pestle, puree the roe thoroughly with the other ingredients. The more fish eggs that are broken and blended, the better the taramasalata. Some Greeks contend that taramasalata is good only when mashed and melded with a wooden spoon in a wooden bowl.
Makes2 to 2½ cups
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCocktail Party, Family Get-together, game day
Recipe Courseantipasto/mezze, hors d'oeuvre, tapas/small plates
Dietary Considerationantipasto/mezze, hors d'oeuvre, tapas/small plates
Equipmentelectric mixer, food processor, mortar and pestle
Five Ingredients or LessYes
Mealdinner, lunch, snack
Taste and Texturecreamy, rich, salty, savory, tangy
Type of Dishdip/spread
- 2 slices (½-inch-thick) Greek or Italian-style white bread, preferably stale, crust removed
- 1 medium russet potato, peeled and cut into ½-inch pieces
- 4 ounces tarama (about ½ jar), preferably carp or codfish roe
- 1 tablespoon minced shallot
- 3 tablespoons fresh lemon juice
- ¾ cup olive oil
- ½ cup fresh cilantro, for garnish
- Olives, for garnish
- Bread, for serving
Place the slices of bread in a bowl and add water to cover. Set aside to soak for a few minutes. When the bread is saturated, squeeze out the water.
Place the potato in a small saucepan, cover with water, and bring to a boil over high heat. Reduce the heat and simmer until cooked through, about 8 minutes. Drain the potato and set aside to dry for a few minutes, until cool enough to handle.
Using a food processor, mixer, or mortar and pestle, blend together the bread, potato, roe, shallot, and lemon juice while gradually drizzling in the oil until thoroughly combined.
Transfer the mixture to a serving dish and shape it into a loaf or mound. Sprinkle the cilantro over the top, and arrange the olives around the edges. Serve accompanied by the bread.
2004 Susanna Hoffman