130 g dakos rusks or sliced white bread, cut off crust

110 ml water

250 g smoked cod roe

1 lt organic rapeseed oil

140 ml freshly squeezed lemon juice

25 ml iced cold water


  1. Cut  the crusts from the bread and soak the slices  in water for a couple of minutes. Squeeze the bread and them put  in the mixer.
  2. Add the cod roe and mix for 3 min. Start pouring the oil into mix very very slowly, start with low speed and gradually increase the speed.
  3. Add half of  the lemon juice, mix and then add the rest.
  4. At the end add the  iced cold water, this will make your mix very smooth and fluffy if you prefer a chunky taramosalata skip this step.

Feeds 8 people

Photography Manos Chatzikonstantis | Food styling Despina Siahuli