A creamy meze made by whipping fish roe with soaked bread and olive oil. Balanced with lemon and grated onion, tarama is one of the classic starters of meze tables.
Crumble the inside of the stale bread and soak it in water, let rest for a few minutes, then squeeze out the water thoroughly with your hands.
Mix the fish roe (tarama) and the squeezed bread in a deep bowl with a fork or blender until smooth.
Add the grated onion and lemon juice and mix, then whisk in the olive oil little by little, continuously; the consistency should be creamy.
Transfer the tarama to a serving plate, arrange a lemon wedge and olives alongside, and serve cold.
Important: Adding the olive oil little by little while whisking constantly keeps the tarama creamy without separating. Allergen: contains fish products and bread (gluten). Tarama can be kept in a sealed container in the refrigerator for 2-3 days.
If you prepare it with boiled potato instead of bread, the tarama takes on a lighter consistency that absorbs less oil.
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