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Jonathan Barthelmess's taramasalata

Forget the supermarket-grade stuff. This dip by chef and restaurateur Jonathan Barthelmess is the real deal.

By Jonathan Barthelmess
  • 20 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print
"You can do just about anything with taramasalata," says Jonathan Barthelmess of Greca and The Apollo. "Stir taramasalata through a risotto at the end, pair it with scallops, serve it as a dipping sauce for raw vegetables or fried school prawns. It's a mayonnaise using fish eggs in place of hen's eggs, basically, so just use it like a mayonnaise or an aïoli. You could even spread it on a sandwich."


  • 90 gm crustless day-old sourdough bread, coarsely torn
  • 50 gm tarama paste (see note)
  • 60 ml lemon juice (¼ cup)
  • ¼ small Spanish onion, finely chopped
  • 90 ml sunflower oil
  • 1 small baguette, thinly sliced
  • For drizzling: extra-virgin olive oil
  • To serve: salmon roe


  • 1
    Combine sourdough bread and enough water to just cover in a bowl and stand until just softened (30 seconds), drain and squeeze out excess water. Transfer to a food processor with tarama paste, lemon juice and onion and process until smooth (1-2 minutes). With motor running, add 1 tbsp water, then gradually add oil in a thin steady stream, processing until emulsified (2-3 minutes). Season to taste and refrigerate until required. Taramasalata will keep refrigerated for 2 days.
  • 2
    Preheat a grill to high. Place baguette slices on an oven tray, drizzle each side with olive oil and season to taste. Grill, turning once, until golden and toasted (2-3 minutes). Serve with taramasalata topped with salmon roe.


Tarama paste, a concentrate made from cod roe, is available from Greek delicatessens and select fishmongers.Drink Suggestion: Clean young riesling. Drink suggestion by Sam Christie

  • undefined: Jonathan Barthelmes