Tarama Recipe

Prepare the bread

Remove crusts from the stale white bread and tear the soft crumb into pieces. Place the crumbs in a small bowl and pour the whole milk over them. Let soak for 5 minutes until the bread is fully softened, then squeeze out excess milk gently and reserve both soaked crumbs and any drained milk.

Prepare the cod roe

If using whole cod roe sacs, check for any membranes and gently remove them; discard any tough connective tissue. Break the roe into a bowl and lightly mash with a fork until relatively smooth. If using pre-processed taramosalata paste, skip the membrane step and proceed to the next step.

Combine base ingredients

In a food processor or using an immersion blender in a tall container, combine the mashed cod roe, the soaked-and-squeezed bread crumbs and the grated/minced red onion. Pulse briefly to homogenize—do not overblend yet.

Emulsify with oil

With the processor running on low (or the immersion blender motor running), start adding the extra-virgin olive oil in a very thin, steady stream. Aim to add about half the oil slowly while the machine blends to create an emulsion. If mixture is too thick or grainy, add a little of the reserved milk or up to 1 tablespoon cold water to loosen. Continue adding oil until incorporated. If you prefer a milder olive flavor or a lighter texture, substitute part of the olive oil with the neutral oil; add toward the end.

Season and adjust texture

Add the lemon juice, freshly cracked black pepper and fine sea salt. Blend briefly and taste. Adjust acidity with more lemon juice, salt for seasoning, and thin with cold water or the reserved drained milk 1 teaspoon at a time until the desired silky, spreadable texture is reached. The finished tarama should be smooth, creamy and spreadable, similar to mayonnaise in body but slightly looser.

Finish and chill

Transfer the tarama to a serving bowl, smooth the surface and cover with plastic wrap pressed directly onto the surface to prevent oxidation. Chill in the refrigerator for at least 30 minutes to let flavors meld and firm slightly. The color will be a pale pink-beige. Before serving, stir and garnish with chopped fresh dill or parsley if desired.

Serving suggestions

Serve chilled as a dip with toasted pita, fresh raw vegetables, crusty bread or as part of a mezze platter. Keeps refrigerated in an airtight container for up to 3 days.