Tarama Recipe

Soak bread

Place the stale white bread slices in a small bowl and pour the milk or water over them. Allow to sit 5 minutes until softened, then squeeze out excess liquid and tear into smaller pieces.

Rinse roe (if necessary)

If using whole salted cod roe sac, rinse gently under cold water to remove excess surface salt. Pat dry with paper towels. If using a pre-made taramosalata paste, skip rinsing and reduce added salt later.

Combine base ingredients

In a food processor or blender, add the salted cod roe, soaked/squeezed bread pieces, lemon juice, and grated red onion (if using). Pulse a few times to break down the bread and roe into a coarse paste.

Emulsify oils

With the motor running on low, slowly drizzle in the neutral oil in a thin steady stream to begin emulsifying. Once roughly incorporated, continue adding the olive oil slowly until the mixture becomes smooth and whipped. This should take 2–4 minutes. If the mixture becomes too thick, add 1–2 tsp cold water or lemon juice to loosen; if too thin, add a small torn piece of bread and pulse.

Season and adjust

Stop and taste; add freshly ground black pepper and more lemon juice to balance saltiness. If the roe was very salty, add a little extra bread or a teaspoon of plain yogurt to mellow (optional). Blend one last time for 10–15 seconds to fully incorporate adjustments.

Transfer the whipped tarama to a shallow serving bowl, smoothing the top with a spatula. Create a shallow well in the center and drizzle the reserved teaspoon of olive oil over the top. Sprinkle chopped dill or chives if using.

Serve immediately with lemon wedges and pita, baguette slices or crackers. Tarama can be chilled covered for up to 2 days; allow to come to room temperature and whisk lightly before serving if refrigerated.