Odysea Taramosalata recipe comes from the founder’s mother, Vali Manuelides — Odysea’s own yiayia! Oil, bread and lemon juice are whisked together with unbroken sugar-salted Icelandic cod roe to ensure the best texture and flavour. This smooth and addictively savoury dip flexes to become a versatile secret ingredient: Use a dollop of taramosalata like mayonnaise to make an extra-umami potato salad or sandwich, or stir through seafood pasta and risottos like cream. Whilst 70’s style taramosalata still casts its lurid pink shadow, the very best taramosalata is never dyed pink and should be a delightful blush biscuit colour like this one. Odysea has also retained taramosalata’s authentic Greek spelling with an ‘o’, even though it is more commonly spelled with ‘a’s in the UK.

Storage information

Always keep refrigerated 1-5°C.
Once opened, keep covered and consume within 3 days.

Rapeseed Oil, Water, Cod Roe (8%) (Cod Roe (Fish), Salt, Sugar), Breadcrumbs (Wheat Flour (with Calcium Carbonate, Iron, Niacin, Thiamin), Water, Salt, Yeast), Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate).

For allergens see ingredients in bold.

Not suitable for customers with an allergy to Sesame due to manufacturing methods.