Taramasalata

Taramasalata is creamy, smooth and absolutely delicious!

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What is taramasalata?

Taramasalata is a velvety Greek spread or meze dip made with salted fish roe. It's traditional in Greece to enjoy taramasalata on the first day of Lent (or Shrove Monday) when no meat or dairy is eaten.

The Elysian Taramasalata is an authentic family recipe, dating back many generations from a small island off the coast of Greece in the Ionian Sea. Their recipe uses salted cod's roe and is New Zealand's only locally-made taramasalata with a loyal following around the country.

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How do you eat taramasalata?

Salty, smooth and packed with umami flavour, taramasalata is essentially a mayonnaise made with fish eggs instead of chicken eggs so you can use it anywhere you may use mayo or aioli.

Taramasalata is perfect spread on freshly sliced bread, crackers or flatbread. Top it with a poached egg for a delicious breakfast or spread it on a sandwich!

Add taramasalata to a souvlaki wrap with meat, onions and cucumber or for weekend platters serve as a meze with pita bread, sliced vegetables and fried prawns for dipping. It makes a fantastic accompaniment to grilled asparagus, broccolini or courgette or as a topping on baked potato.

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Is there a vegan alternative?

Yes! Elysian Foods has crafted a vegetarian/vegan alternative to taramasala, so if you're put off by the salted fish angle you can also try their original Elaiasalata made with Elysian olives whipped into a delectable and highly addictive spread. Also try their Tzatziki, a fresh and delicious gluten-free yoghurt dip.

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About Elysian Foods

Elysian Foods has been delivering the taste of Greece to New Zealanders for over 20 years. A small family-run business based in Wellington, they produce Mediterranean dips and delights in small handcrafted batches and source fresh, local ingredients wherever possible.

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