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+ servings

Whole Grain Bread Taramosalata

Course Appetizer, lenten
Cuisine Greek, Mediterranean
Prep Time 10 minutes
Servings 6
Author OliveTomato.com


  • 4 ½ ounces 130 grams whole wheat bread without the crust
  • 4 tablespoons bread crumbs
  • 2 ½ ounces 70 grams fish roe from carp or cod (do not get the pink kind)
  • ½  small onion
  • ½ cup olive oil
  • 2 teaspoons chopped dill
  • Juice from 1 medium lemon


  • Soak the bread in water. In the meantime, in a food processor start mixing the fish roe and onion.
  • Squeeze all the water out of the bread and add to food processor, blend well, until there are no chunks of anything.
  • Add the breadcrumbs and dill and blend until smooth.
  • Add the lemon slowly while the food processor or blender is running.
  • Add the oil very-very slowly. Almost drop by drop, you want the oil to be completely absorbed as you are adding it. You will use about ½ cup.
  • Store in the refrigerator and let the flavors set in.
  • Serve with bread or bread sticks and olives and white wine.