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To serve – 4

Preparation time – 10 minutes
Cooking time – 0 minutes

A far superior version to the ready prepared dish in the chiller cabinets, this is a wonderful Greek classic.

Nutritional count per serving
Energy 456kcal/1910kj; Carbohydrate 19g of which sugars 1g; Fat 38g of which saturates 5g; Fibre 1.3g; Sodium 1g.


4 slices dry country bread (not sliced white) 100 g/3 ½ oz tarama paste or salted cod’s roe, skinned 2 garlic cloves, crushed 200 ml/7 fl oz olive oil, plus extra for drizzling Juice of 1 lemon salt


  1. Roughly chop the bread and process or liquidize into crumbs. Alternatively, if the bread is very hard and stale, soak it in water and squeeze dry. Reserve.
  2. Process the roe with 2 tablespoons of the reserved breadcrumbs. Add the garlic, whizz to blend, and trickle in the oil, alternating with breadcrumbs and the lemon juice diluted with its own volume of water, until the mixture is light and fluffy – it should not become grainy.
  3. Taste and add more lemon juice and salt if needed.
  4. Serve swirled onto a shallow dish, topped with a single black olive and maybe an extra drizzle of olive oil, with pitta bread or raw vegetables and cos lettuce for scooping.

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