Keto Taramasalata was one of the most requested Ketonisations we kept receiving from Greeks and lovers of everything Greek. It’s extremely popular among tourists but rarely anyone knows the ancient recipe. We thought, since we ketonised the Skordalia, a good Ketonian will know how to turn it into Taramasalata with just adding some fish roe. But is it so easy?
Unfortunately, not. We need to dig a bit deeper and find the solution which will bring some great flavour back on the Ketonian table. Keto Taramasalata is a perfect answer to all the questions about good nutrients during the Greek lent!
The name might be misleading…
It’s not a “Salata” it’s actually a dip! Well, from just one look at it, you could understand that it’s designed to serve as a condiment, but numerous people eat it like a main course during the lent. This could be the most nutritious thing to have during the lent if bread and potatoes were not added!
However, every traditional Greek recipe calls for bread or potatoes, while some even add corn starch of plain flour. This is helping to “kill” the great nutrients! Well, then they just spread it on more bread, and overeat the carbohydrates in a single meal.
What is Tarama or Taramasalata?
Taramasalata is a famous Greek dip made from tarama, the salted or cured fish roe (cod, carp, or grey mullet). This nutritious ingredient is then mixed with olive oil, garlic, lemon juice, and starchy ingredients to make it thick. However, some old recipes call for the almond meal which gives us some hope here! There are versions with spring onions, peppers, vinegar…
Many tourists know it by the attractive pink colour but we have to have in mind, it’s just food colouring. Mass-produced and over-processed Taramasalata is often filled with additives and unhealthy stabilisers on top of starch. This type of Taramosalata is a poor substitute to the original and in most cases will contain only the traces of fish roe!
In Greece, Taramasalata is connected with Clean Monday (Καθαρά Δευτέρα), the first day of the lent. But you can enjoy it any day of the year!
Keto Taramasalata and what Ketonians can do about it?
Keto Taramasalata should not be that difficult, right? Especially for the Greeks and other fish roe lovers. But, sometimes we have to put equal attention to the taste and nutritional value. Actually, on KMD, that’s what we constantly do!
Most commonly, Greeks use carp roe, but you can use any fish roe as long as it doesn’t contain industrial additives and stabilisers. Make sure you read the label. Your Keto taramasalata needs to be true to KMD postulates!
Fish roe could be one of the most nutritious foods available to humans. Roe contains various health-boosting minerals and micronutrients, such as selenium, magnesium, vitamin B-12 etc… Fish roe also contains our beloved fatty acids – omega-3.
So, as a KMD follower, how shall you ketonise it? Of course, you’ll reach for the oldfashioned, or better say, ancient recipe and make your Keto Taramasalata healthier! It’s important to make sure all the macros are in order, but as a Keotinan, you know that freshness and origin of the ingredients should be your first amendment. So we’ll not use potatoes, bread or starch! But in the end, we’ll have it equally tasty, creamy and attractive.
Keto taramasalata by Greek Goes KetoCourse: Keto Condiment, Keto appetiserCuisine: Keto MediterraneanDifficulty: Medium
200g (7 oz) peeled zucchini without seeds
100g (3,5 oz) pine nuts (you can use blanched almonds)
2-3 tbsp almond or sesame flour
50g (1,7 oz) fish roe (cured or smoked)
4 medium garlic cloves
2 tbsp finely chopped fresh dill
1 tbsp dried basil
50 ml avocado or extra virgin olive oil
1 tsp smoked red paprika powder (mild)
1/2 tsp sea salt
juice and zest of half a lemon
- Remove the seeds from the zuchinni, peel it and chop it into small cubes. Grease your hands with some healthy oil (coconut, avocado or olive oil) and grease the zuchinni by rubbing it with your hands. Place it on the baking sheet lined with parchment paper and roast in the oven or in the air fryer for 15 minutes at 200ºC (392ºF)
- Place the blanched nuts of your choice (we use pine nuts), sea salt and garlic, in the food processor, add 2 tablespoons of oil and process them until you get a smooth paste.
- When the zucchini is roasted, let it cool down a bit and process it together with the nut paste. Now transfer this mixture into a mixing bowl.
- Using a wooden spoon, gently mix in the fish roe. If you used orange or red roe you will already get some colour. At this point add smoked paprika, the rest of the oil, dried basil and finely chopped fresh dill. Also add lemon juice. Mix some more, but very gently.
- Now you can add some almond or sesame flour to thicken the mixture. You can add just one, but if you like it thicker add 3 tbsp. Grate the lemon zest and mix it in.
- Serve it as a nourishing condiment with with your main dish or as a delicious starter on some of our toasted Keto bread. Keep it in a glass jar in the refrigerator and use within 7 days.
- If you are not fasting during the lent, you can use goat butter instead of the oil and make the Keto Taramasalata even tastier and richer.
- Olive oil, for the Greeks is unfortunately not allowed during the lent fasting, so Greeks can use avocado oil as an alternative. Coconut oil is good but it will get thick in the refrigerator and maybe create crumbs.
- Here’s a nutritious idea! Add some cold-pressed cod liver oil to fortify your Keto Taramasalata with Omega-3 and Vitamin D! It will not change the taste due to garlic and lemon content.