Taramasalata (Ταραμοσαλάτα) — Greek Fish Roe Dip with Lemon

• 60 gwhite tarama (salted fish roe) (prefer white tarama for a cleaner flavor and color)
• 120 gstale white bread, crusts removed (about 3 thick slices; tear into pieces)
• 120 mlwater (for soaking the bread)
• 50 gyellow onion, grated (squeeze lightly to reduce harshness)
• 45 mllemon juice, freshly squeezed (about 1 large lemon)
• 75 mlextra-virgin olive oil (add slowly to emulsify)
• 30 mlneutral oil (sunflower or grapeseed) (helps keep the dip light and fluffy)
• 0.5 tspwhite pepper, ground (traditional over black pepper for a paler dip)
• 15 mlcold water (optional, to loosen if needed)

Instructions

1. 1

   Soak the bread pieces in 120 ml water for 2 minutes until fully saturated. Squeeze the bread very well with your hands to remove excess water, because a drier bread base makes a thicker, more stable taramasalata.

2. 2

   Add the tarama, squeezed bread, and grated onion to a food processor. Blend for 30–45 seconds, scraping down the bowl once, until the mixture looks uniform and slightly fluffy.

3. 3

   With the processor running, add the lemon juice in a thin stream over 20–30 seconds. This starts the emulsion and brightens the roe’s salinity, so the dip tastes balanced rather than overly briny.

4. 4

   Still running the machine, drizzle in the olive oil and then the neutral oil very slowly, taking about 2 minutes total. If the mixture tightens too much at any point, add 15 ml cold water and keep blending until it turns pale and airy.

5. 5

   Add the white pepper and blend for 10 seconds to distribute it evenly. Taste the dip and adjust only with 5–10 ml additional lemon juice if you want more brightness, because the roe provides enough salt for most palates.

6. 6

   Transfer to a bowl, cover, and chill for 30 minutes to let the flavor round out and the texture set. Before serving, stir once and smooth the top with the back of a spoon for a classic meze presentation.