Sep 01 2026
Restaurants›Volos Greek Cuisine›Taramasalata Recipe

Taramasalata Recipe

Inspired by Volos Greek Cuisine
Time1h
Serves6

Carp roe caviar, lemon juice, potatoes, red onion, olive oil

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Ingredients

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Base & roe

Aromatics & seasoning

Garnish & serve

Method

Base & roe

  1. 1

    Prepare and rinse roe

    If using packaged salted carp roe, rinse lightly under cold running water and pat dry with paper towel. If the roe comes in a sac, gently remove the membrane and discard. Break up the roe with a fork or pulse briefly in a food processor to create a coarse paste.

  2. 2

    Cook potatoes

    Place whole potatoes (skin on) in a pot and cover with cold water. Add a pinch of salt and bring to a simmer. Cook until tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly, then peel while warm.

  3. 3

    Mash potato

    Finely mash the peeled warm potatoes until very smooth (use a ricer or fork). Measure out approximately 250 g mashed potato. Let the mash cool to lukewarm; it should not be hot when combined with roe and oil.

  4. 4

    Combine roe and potato

    Place the mashed potato and prepared roe in the bowl of a food processor or in a mixing bowl if using an immersion blender. Pulse briefly to begin integrating them into a uniform paste.

Aromatics & seasoning

  1. 5

    Add aromatics

    Add the finely minced red onion and, if using, the very small crushed garlic clove to the potato–roe mixture. Add the lemon juice and a splash (about 5 ml) of white wine vinegar if using. Pulse or stir to combine.

  2. 6

    Emulsify with oil

    With the processor running on low (or while vigorously whisking by hand), slowly drizzle in the 90 ml olive oil in a steady stream to create a creamy, light emulsion. If the mixture becomes too thick, add up to 30 ml cold water a tablespoon at a time to loosen and lighten the texture until you reach a smooth, spreadable consistency.

  3. 7

    Season

    Taste and season with up to 1 tsp salt and 1/4 tsp freshly ground black pepper. Be cautious with salt because the roe is naturally salty; adjust lemon and vinegar to balance saltiness and brightness.

Garnish & serve

  1. 8

    Chill briefly

    Transfer the taramasalata to a serving bowl, smooth the top, cover and chill in the refrigerator for at least 30 minutes to let flavors meld (optional but recommended).

  2. 9

    Finish and serve

    Before serving, drizzle the 10 ml of extra-virgin olive oil over the top and sprinkle with chopped parsley or dill if using. Serve with lemon wedges and sliced rustic bread or crackers.

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