Homemade Taramasalata with Grilled Potato and Buckwheat Flatbread

Published May 23, 2018

I’d like to take this opportunity to introduce you to one of my favourite food discoveries since
moving here to France. Although this food is super common and easy to get here, it might
surprise you to know that it is definitely not French in origin.

Taramasalata, at its most basic, is a Greek spread made from salted fish roe, intended to be
eaten with loads of fresh pita bread (ideally on a sun-drenched beach somewhere on a Greek
island I’m sure, but I digress). To me, it is the mezze of all mezze, far exceeding all the hummus
and tzatziki I grew up eating in Vancouver. Honestly, I am really not sure how I ever managed to
overlook this fantastic spread until I moved here to Paris, but now that I have discovered it, and
especially since I now know how to make it myself, I am seriously hooked and there is no
turning back!

A couple notes to get you started:
Taramasalata is emulsified almost as if making a mayonnaise. Extra virgin olive oil is the oil of
choice used to make this spread in Greece, but I find that a more neutral oil, like the sunflower
seed oil used in this version, lets the saltiness of the fish eggs really sing.

Potatoes, white sandwich bread (with the crusts removed), stale bread crumbs and even
almonds are used to help thicken the mixture, however, I am personally most fond of white
sandwich bread for this recipe.

No salt is added, but lemon juice, and even a bit of vinegar are included for seasoning. A little
grated yellow onion, or a small clove of microplaned garlic can also be incorporated, but I
choose to leave them out.

If you have trouble finding smoked cod roe, feel free to substitute any other small fresh, salted
fish eggs you have access to, alternatively using a blender to mix and emulsify this spread
instead of a mixer.

Finally, the richness of the buckwheat and potato go so deliciously well with the slightly
salty, tangy-ness of the taramasalata. In my opinion, they are super worth making as the two
together make for an excellent Greek island inspired, sunbaked late-afternoon snack, perfectly
accompanied by a nicely chilled glass of natural white wine.

Link to recipe here.