Greek smoked fish-roe pate

This is a particular family favorite at my parents' house. The word Taramosalata means "fish egg salad" in Greek.


(serves 6 )


  1. Cover cod roes for a few minutes in boiling water to loosen skins, then peel them.
  2. Crush garlic and rub around a mixing basin (bowl). Discard garlic.
  3. Dice roe, add 2 Tbsp oil, and stand for 15 minutes to soften.
  4. Pass roe through sieve into garlic-rubbed basin and beat until smooth.
  5. Add half the lemon juice, gradually beat in the rest of the oil, adding the remainder of the lemon juice at the half-way stage.
  6. Stir in the chopped onion, parsley and black pepper to taste.
  7. Chill and serve.


This recipe can be made with any kind of fish roe. Greeks sometimes add 1/2 cup of cooked potatoes.

The only tricky bit comes in adding the oil: you should do it a little at a time like preparing mayonnaise, and be careful not to let the oil separate. If it does begin to separate, add another dash of lemon juice.

Taramosalata will keep for about a week under refrigeration.


Difficulty: moderate.
Time: 40 minutes off and on.
Precision: approximate measurement OK.


Marcus G Hand 
AT&T Information Systems, Middletown, New Jersey, USA 
Recipe last modified: 30 Jun 86

Original header

Path: decwrl!recipes
From: mgh@mtuni (Marcus G. Hand)
Newsgroups: mod.recipes
Subject: RECIPE: Taramosalata
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Date: 12 Dec 86 07:51:23 GMT
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