Tarama Recipe

Prepare the bread

Trim crusts from the stale white bread slices. Tear the bread into roughly 2–3 cm pieces and place in a small bowl. Pour the milk over the bread and press gently so the bread absorbs the milk; let sit 5 minutes until softened.

Blend roe and bread

Place the tarama (fish roe) in a food processor or blender. Add the milk-soaked bread (squeeze gently to remove excess milk but keep moist), the grated onion, lemon zest, lemon juice, and a pinch of freshly ground black pepper. Pulse to combine into a coarse paste, scraping down sides as needed.

Emulsify with oils

With the motor running on low, slowly drizzle in the neutral oil in a thin, steady stream to begin emulsifying the paste. Once partially combined and smoother, continue drizzling in the extra-virgin olive oil slowly until the mixture is glossy and spreadable. If the mixture becomes too thick, add up to 1 tablespoon cold water, one teaspoon at a time, and pulse to loosen. Total oil should create a creamy, mayonnaise-like texture.

Season and adjust

Taste the tarama and add fine sea salt sparingly — roe is naturally salty so add little at a time. Adjust lemon juice and pepper to taste. If you prefer a lighter color and smoother texture, you can pass the mixture through a fine sieve using the back of a spoon, then return to the bowl and whisk gently.

Chill and rest

Transfer tarama to a serving bowl, cover with plastic wrap (pressing wrap directly onto the surface to prevent a skin) and refrigerate at least 30 minutes to meld flavors. Tarama will firm slightly as it chills.

Garnish

Before serving, drizzle a little olive oil on top and sprinkle chopped fresh dill or chives for color and brightness.

Arrange pita, crostini or crackers and cucumber slices on a platter. Serve chilled tarama with lemon wedges on the side so guests can add extra acidity if desired.