Mary Berry Taramasalata Recipe

Mary Berry’s Taramasalata is a classic, creamy Greek-style dip made from smoked cod’s roe, lemon, and olive oil. Ideally the smoked cod’s roe should be at room temperature before blending to ensure the olive oil emulsifies into a perfectly smooth, velvet-like consistency.

Mary Berry Taramasalata Recipe Ingredients

• 500 g (1 lb) smoked cod’s roe, skinned and coarsely chopped
• 4 small slices of white bread, crusts removed
• 4 tbsp lemon juice
• 1 large garlic clove, coarsely chopped
• 250 ml (8 fl oz) olive oil
• Salt and black pepper

How To Make Mary Berry Taramasalata Recipe

1. Purée the Roe: Place the coarsely chopped, skinned smoked cod’s roe into a food processor or blender. Process until the roe is completely smooth and uniform in texture.
2. Soak the Bread: Break the crustless white bread into small pieces and place them in a bowl. Pour the lemon juice over the bread and let it soak for 1 minute until the bread has absorbed the liquid and softened.
3. Combine: Add the soaked bread and the coarsely chopped garlic to the food processor with the cod’s roe. Purée again until the mixture is perfectly smooth and the garlic is fully integrated.
4. Emulsify: With the motor running, pour the olive oil into the mixture very slowly, a little at a time (similar to making mayonnaise). Continue processing until all the oil has been absorbed and the dip is thick and creamy.
5. Season and Chill: Season the mixture with salt and black pepper to taste, being careful with the salt as the roe is naturally briny. Transfer the taramasalata into a serving bowl.
6. Rest: Cover the bowl and chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the consistency to firm up slightly.

Recipe Tips

• Slow Oil Addition: The secret to a non-greasy taramasalata is adding the oil in a slow, steady stream. If you add it too quickly, the mixture may split or become oily rather than creamy.
• Roe Preparation: Ensure you remove the thin skin from the cod’s roe before chopping. The skin is tough and will prevent the dip from reaching that signature silky texture.
• Bread Type: Standard white sandwich bread works best for this recipe. Avoid sourdough or heavy wholemeal breads as they can make the dip too dense or alter the delicate flavor of the roe.
• Salt Warning: Smoked cod’s roe is exceptionally salty. Always taste the dip before adding additional salt to ensure it remains balanced and palatable.

What To Serve With Mary Berry Taramasalata

Taramasalata accompaniments are traditional, salty additions frequently served as a luxurious starter or as part of a Mediterranean platter. Ideally the pita bread should be warmed and brushed with a hint of garlic oil to complement the smoky, briny depth of the fish roe.

• Toasted pita bread or flatbread triangles
• Fresh cucumber slices and radishes
• Kalamata olives and pickled chillies
• A garnish of fresh parsley and a drizzle of extra virgin olive oil

How To Store Mary Berry Taramasalata

• Refrigerate: Store the taramasalata in an airtight container in the refrigerator for up to 3 days.
• Separation: If the dip shows signs of oil separation after sitting, give it a vigorous stir with a spoon to re-incorporate the oil before serving.
• Freeze: This recipe is not suitable for freezing, as the emulsion will break and the bread base will become grainy and watery upon thawing.

Mary Berry Taramasalata Nutrition Facts

• Calories: 714 kcal (per serving)
• Carbohydrates: 12g
• Protein: 22g
• Fat: 66g
• Fiber: 0.5g
• Sugar: 1g

Nutrition information is estimated per serving based on 4 servings.

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