Recipe by Christina Vlahoulis, Chef/co-owner Food Queens Catering| Food stylistphotographer | Menu Developer

Taramosalata is a greek dip made from tarama, the salted cured roe of the cod orcarp mixed with olive oil, lemon juice, onion and a starchy base of bread or potatoes, but I like to use wheat rusks for a lighter taste. So if I feel like an extra punch of flavor for my avocado toast I use the tarama as it's base where the creaminess of the avocado, the sharp/bitter taste of the radishes and the runny/buttery texture of the soft boiled egg all come together into one yummy bite.

For the Taramosalata:

  • 250 gr Wheat Rusks, crushed
  • 120 gr Tarama (fish roe paste)
  • 1 medium Onion, coarsely chopped
  • 1 Lemon, freshly squeezed
  • 3/4 cup Sunflower Oil
  • 1/4 cup Water


Put the crushed wheat rusks in a bowl and sprinkle with 1/4 cup of water. Let them sit for 5 minutes, then squeeze out excess water and set aside.  In a food processor add chopped onion, squeezed lemon juice, fish roe, dampened rusks and sunflower oil and blend well until you have a velvety consistency. If too thick add a little water to loosen the mixture.  Set aside in the fridge until ready to use.

For the Avocado Toast


  • 2 ripe Avocados, peeled and sliced
  • 4 medium Radishes, thinly sliced
  • 4 soft boiled Eggs ( boiled at 6')
  • 1 loaf Rustic or Sourdough Bread, cut into thickish slices and toasted
  • 1/2 Lemon
  • 4-5 Chive stalks, chopped
  • Sesame Seeds
  • Poppy Seeds
  • Sea Salt
  • Freshly ground Black Pepper
  • Extra Virgin Olive Oil


To assemble toasts, spread a few tablespoons of the taramosalata on each slice of toasted bread. Top with sliced avocado and sliced radishes. Squeeze a little lemon on each and place soft boiled eggs, cut in half, and sprinkle sesame and poppy seeds. Finally, season with a pinch of salt and freshly ground pepper, and a drizzle of extra virgin olive oil.


Serves 4 - Enjoy!