Easy Taramasalata

Growing up we used to eat taramasalata a lot. My mom would buy the jarred Krinos brand and mix it with lots of minced onion to give it more flavor. We would end up eating so much bread just to have a vehicle for the delicious spread. After turning away from processed foods this past year I was happy to learn that making taramasalata at home is very easy….and just as tasty!

Here is the ingredients list for the Krinos brand:
Water, Canola Oil, Carp (Fish) Roe, Lemon Juice, Vegetable Juice (Color), Lactic Acid and Acetic Acid.

The list isn’t too long and at first glance may not look too sketchy, however I do not stock any GMO oil (canola) products in my kitchen so a homemade version is the only one that will do!

(Mom’s homemade bread made an appearance in today’s recipe)

Easy Taramasalata

Recipe adapted from NourishedKitchen.com/taramasalata


  • 2-3 thick slices of bread, crust-less, soaked in water and squeezed
  • 1/3 cup tarama
  • 3 tablespoons lemon juice
  • 1/4 teaspoon paprika
  • 1 pastured egg yolk*
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons minced onion


  1. Squeeze out water from bread and combine with taram in a food processor, blend.
  2. Add the lemon juice and paprika to bread/taram mixture and blend.
  3. Add egg yolk and process to combine.
  4. Slowly drizzle olive oil and process until a whipped and creamy texture forms.
  5. Place mixture in a bowl and mix in minced onion.

Spread a generous portion of  taramasalata on bread and enjoy! Sometimes I will slice a tomato to add on top if I have any on hand. It makes a great addition to any breakfast or eat alone as snack.

*If you don’t have access to pastured eggs then skip the egg yolk as you wouldn’t want to risk consuming a conventional raw egg


Shared on Down Home Blog Hop.

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