Smoked salmon taramasalata

Smoked salmon taramasalata

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(4 ratings)

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
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  • 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…

  • 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.

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Comments, questions and tips

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4th Jun, 2015
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!!
12th Jun, 2013
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
29th Jan, 2013
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!
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Mowgli's Mrs
10th Nov, 2014
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.
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