Rating: 3.18 / 5.00 (83 Votes)

Total time: 45 min



Steep the fish roe in a linen bundle for 10-20 minutes in almost boiling water to leach out the excess salt in the “tarama”. Then squeeze (or strain) well.

Mix well with the bread mixture and potatoes.

Gradually add olive oil and lemon juice, stirring constantly.

Sprinkle the taramosalata with parsley and serve with white bread, pita or raw vegetables.

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