Wednesday, 16 July 2014 - , , , , , 6 comments

RECIPE : Taramasalata

This famous Greek dip has always been a favourite of mine but is usually packed full of propoints/calories.
I don't know why I hadn't thought to make a Slice-of-Slim version before...but here it is in all its glory!

Typically, a 50g shop-bought portion of taramasalata is around 7pp/approx.300kcal. In a restaurant it's usually much higher than that...but my version is a mere 2pp/approx.82kcal per portion!

It couldn't be more simple to make either.

If you can get hold of fresh cod roe, it is always preferable. However, it has a very short seasonal availability and is also quite hard to find if you don't live near to a great deli. I have found that the tinned version works extremely well in this recipe.


YOU WILL NEED : (Serves 4)

200g tin pressed cod roe
(NOT soft cod roe)

150g Total yoghurt 2% fat

juice of 2 lemons

black pepper

paprika/sumac to garnish


Open the tin of cod roe using the key on the bottom of the tin.
(This is old-fashioned stuff you know!)

You'll see that pressed cod roe is very compact and solid.

Tip the roe into a mixing bowl and break it down slightly by mashing with a fork.

Add the yoghurt and mix together. I use the 2% fat Total yoghurt as it gives a creamier finish to this recipe.
You can use the 0% fat version if you prefer.

Squeeze 2 lemons and add the juice to taste. I love my taramasalata really citrusy as it compliments the strong fishy flavour of the cod roe, so I use it all.
Season generously with black pepper to taste.

Mix again with a fork. You could serve it at this stage...

...however, if you blend it using a hand stick blender, you will greatly improve the texture of the taramasalata.
Blending removes the slight grittiness of the roe and emulsifies the dip to produce a very creamy, aerated, authentic dish.

Pop into a serving dish or weigh into 4 separate portions which makes it much easier to track the propoints/calories.
Sprinkle with paprika or sumac, then chill for at least an hour before serving.
This helps the taramasalata to firm up.


Pink perfection.



You could serve like this, as part of a fabulous deli board. I weighed everything into individual bowls for easy portion control.
I served it with a tahini/yoghurt dip, 
some marinated prawns (shop-prepared), generous amounts of cucumber and carrot sticks, and warm mini bagels.



panyan pickle 16 July 2014 at 13:29

Thanks for the recipe Janey - I will definitely give this one a go.

All the little things - Irish Beauty Blog 16 July 2014 at 13:49

Looks Delish! x

Janey 21 July 2014 at 16:29

Hi Panyan Pickle! Yes-give it a try, it's so easy and very tasty! xx

Janey 21 July 2014 at 16:30

All the little things- yes it is very yummy! x

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Eva 23 August 2021 at 15:58

Way too much lemon, but otherwise a great recipe. Would recommend adding the lemon juice a little at a time (I luckily did, and juice of one rather small lemon was plenty - to my taste -)

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