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Ingredients
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Taramas (cod roe spread) base
Optional garnish and serving
Method
Prepare bread and roe
- 1
Soak bread
Tear the white bread into pieces and place in a small bowl. Pour the 30 ml milk over the bread and let it soak until softened, about 5 minutes. Squeeze out excess milk and reserve the softened bread (keep the milky liquid aside).
- 2
Check & rinse roe (if needed)
If using very salty store-bought tarama, gently rinse it under cold running water and pat dry on paper towels to remove surface salt. If it’s pre-seasoned and soft, use as-is. Break the roe into large pieces so it will blend evenly.
Blend and emulsify
- 3
Initial processing
In a food processor or high-speed blender combine the softened, drained bread, 200 g cod roe, and the grated onion/shallot. Pulse several times until the mixture becomes a relatively smooth paste.
- 4
Emulsify oils
With the processor running on low speed, begin to add the 120 ml extra-virgin olive oil in a thin, steady stream. After about half of the olive oil has been incorporated and the mixture has started to emulsify, continue by adding the neutral oil (30 ml) in a steady stream. If the mixture looks too thick or grainy, add a teaspoon or two of the reserved milky liquid from the soaked bread to loosen the emulsion.
- 5
Adjust acidity and seasoning
Stop the processor and scrape down the sides. Add the 30 ml fresh lemon juice, 1 tsp freshly ground pepper, and 1/4 tsp fine salt. Pulse and taste. If the taramas is too salty, add a little more bread or a few drops of milk. If it’s bland, add a touch more lemon juice or a pinch of salt. The final texture should be smooth, spreadable and pale pink to beige (or pinker if a little food coloring or beet is traditionally used — optional).
Finish and serve
- 6
Transfer the taramas to a shallow serving bowl. Smooth the top with a spatula, creating slight peaks if desired. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the surface and scatter the chopped parsley or chives. Serve chilled or at cool room temperature with lemon wedges and toasted pita, crostini, or boiled potatoes.
- 7
Storage: refrigerate in an airtight container for up to 3–4 days. Bring to cool room temperature before serving for best flavor and texture.