Fish Roe Dip

The pink coloring of the carp roe, or tarama, in this recipe is a food dye. In Greece, this salad can often be beige in color, as undyed roe is often used.

Serves: 16Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 16


  • 1⁄2 loaf 2-day-old white bread
  • 1⁄2 cup carp roe
  • 1 large onion, peeled and grated
  • 1⁄4 cup lemon juice
  • 2 cups plus 2 Tbsp. extra-virgin olive oil, divided


  • Remove outside crust and soak inner bread in water; squeeze well to drain and set aside.
  • Place fish roe in food processor/blender; mix a minute or so to break down eggs. Add grated onion to processor; continue mixing. Add moistened bread in stages to processor/blender; mix well.
  • Slowly add lemon juice and 2 cups olive oil slowly and alternately while constantly mixing until both are incorporated into the tarama.
  • Refrigerate 1 hour. Garnish with remaining olive oil.