Savoury food of the Greek gods or pungent pariah of the picnic? Do you use salted or savoury roe, what do you serve it with – and will anyone admit to a passion for the bright pink, ready-made variety ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. A non-traditional way of making taramasalata that tastes light, smoky and delicious. Serve simply as ...

Taramasalata is one of those foods that you generally have to avoid if you are gluten-free as breadcrumbs are used to pull the dip together. This version skips the crumbs completely and so you end up ...

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, but I ...

Drizzle the taramasalata with a generous amount of olive oil and serve with the warm olive oil bread - this is one recipe that dances around the double-dipping territory. The Chefs' Line serves Place ...

TARAMASALATA IS AMONG the most rustic of foods, borne of the waste-not, want-not ethos of Greek fishermen of yore. Acclaimed chef Zoi Antonitsas, who’s Greek and down-to-earth herself, loves the rich ...

Homemade taramasalata is nothing like the vile shop-bought stuff. So when I came across smoked wild cod's roe the other day, my conscience held me up for just a second Until the 17th century, most ...