Smoked salmon taramasalata

Prep: 10 mins No cook


Serves 4 as a starter
This Greek dip is an original way to use up leftover smoked salmon and works well on a sharing mezze platter

Nutrition and extra info

Nutrition: per serving (4)

  • kcal203
  • fat15g
  • saturates10g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein14g
  • salt1.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g smoked salmon
  • 200g low-fat soft cheese
  • 100g crème fraîche
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • drizzle of olive oil, to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • black kalamata olive and toasted pitta bread, to serve


  1. Tip the salmon, soft cheese, crème fraîche and lemon juice into a food processor. Blitz everything until smooth, then stir in a very large pinch cracked pepper. Spoon the mix into a large bowl, drizzle with olive oil and serve with toasted pitta bread and olives.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

deedeeandme's picture

Made this as part of a Greek Mezze for my Friend's birthday lunch. Only used 100g of Philladelphia Cream Cheese & 2 tablespoons of Creme Fraiche and the consistency was great, put in the fridge overnight so the flavours developed. Taste for lemon when adding, as everyone is different, loving or hating it. I also added a good shake of dried dill as I love it with smoked salmon. Served this with the traditional homemade Tzatziki and Hummous with toasted pittas, olives, capers (for the salmon) & Greek salad. We all loved eating it this way. Had to wait a while to serve the main as we were all a bit full after this!!

hellybar's picture

lovely taste but very runny as said above. I halved the cheese and creme fraiche on second attempt and added dill too. Fabulous!

pikolet's picture

I don't want to put anyone off trying this. It is very, very tasty. But mine came out so runny that it definitely could not be eaten as a dip. It ended up on the table and the floor as my guests tried to scoop it up. But they kept trying because it did taste good!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Mowgli's Mrs's picture

Increase the smoked salmon to 150g and reduce the Crème Fraiche to 50g, more tasty and not runny at all. I made this for my Greek mother-in-law who is diabetic, and she loved it (no breadcrumbs or olive oil in the mix like you'd get in the shop bought taramasalata!), perfect.