Matt Tebbutt's Greek dip recipe is easy to make at home. All you need is a good blender to get it really smooth and creamy
By Matt Tebbutt
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes
  • Effort: easy


  • 250 g smoked cod roe, skin removed
  • 1 small banana shallot, finely diced
  • 2 slices stale white bread, crusts removed
  • 150-200 ml combined mix of olive oil and vegetable oil
  • 1 lemon, juice only
  • pinch cayenne pepper

To serve

  • flat leaf parsley
  • lemon wedges
  • warmed flat breads or pita bread


1. Remove the cod's roe from its outer skin and break the roe into pieces. Place it in a blender and roughly blend. Tip in the diced shallot and combine again.

2. Soak the slices of bread in a bowl of water for 2 minutes to soften. Remove from the water and drain, squeezing out any excess water. Rip it into pieces and place in the blender with the roe. Blend until the bread is smooth. Slowly pour the oil mixture into the blender, drop by drop at first as if you are making a mayonnaise, blending the bread and roe as you go and adding enough oil to make a firm, dryish mixture.

3. Mix in enough lemon juice to taste and the cayenne, then let down the mixture with 3-4 tablespoons of cold water to soften it. Check the seasoning adding pepper if needed, but it may not need any salt. If the mixture is too thick then let it down with a little more water, keeping the motor running as you do so that the mixture doesn't split. The consistency should be similar to a hummous so that you can dip the flatbreads into the creamy mix.

4. To serve: transfer the taramasalata to a serving bowl, sprinkle a little cayenne pepper over the top and a drizzle of olive oil. Garnish with flat leaf parsley and a wedge of lemon and serve with warmed, lightly toasted flat breads or pita.

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