A creamy appetizer made by blending fish roe with soaked bread and olive oil. Lemon and grated onion balance the rich flavor. Tarama is a classic starter for a meze spread.
Crumble the stale bread and soak it in water. Let it stand for a few minutes, then squeeze out the water thoroughly by hand.
In a deep bowl, mix the tarama and squeezed bread with a fork or blender until smooth.
Add the grated onion and lemon juice and mix. Gradually add the olive oil while whisking constantly; the mixture should be creamy.
Transfer the tarama to a serving dish. Arrange lemon wedges and olives alongside and serve chilled.
Add the olive oil gradually while whisking constantly to keep the tarama creamy and emulsified. Allergens: fish and wheat (bread). Store covered in the refrigerator for 2–3 days.
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