- 3 tablespoons bottled tarama (carp roe)
- 4 tablespoons lemon juice
- 3 slices white bread, crusts trimmed
- ¾ cup extra virgin olive oil
- ¼ of an onion, finely grated
- 2 scallions, mostly white parts, well chopped
- Place the tarama and the lemon juice in the food processor and blend until thoroughly mixed.
- Meanwhile, soak the bread slices in cold water, not for very long, about half a minute. Remove them and squeeze the bread thoroughly.
- Add the bread to the mixture. Mix until thoroughly blended.
- Add the oil gradually. Keep blending until all the oil is incorporated and the mixture has the consistency of thick mayonnaise.
- Stir in the grated onion and scallions.
- Place on a serving dish and decorate with Kalamata olives and a few Salonika peppers (these peppers are very similar to pepperoncini). A nice accompaniment would be some sliced tomatoes or cucumbers. Serve as an appetizer with toast or pita bread.
Bottled tarama purchased at the supermarket
What we purchase as bottled tarama is the salted and cured roe of carp fish. What is roe? That’s the ripe ovary which contains masses of fish eggs. Carp roe (or hard roe), is aged for about a year before it’s ready to be sold as tarama. Tarama is not eatable plain and should be turned into taramosalata before eating. Taramosalata is made by adding bread, lemon juice and oil to a portion of tarama. The mixture should have a light orange colour. The more it is diluted with bread and oil, the lighter its colour becomes.