Tuesday, February 16, 2010


Here is recipe #2 for tarama. It comes courtesy of my mother's friend Litsa, who makes it often when she entertains. This recipe is diluted with a larger quantity of oil and bread, making it ideal to serve as a dip. It can be accompanied by crackers, toast, or sliced vegetables such as celery and cucumbers. Taramosalata can be served anytime, but it's a favourite recipe to have during Lent.

  1. 3 tablespoons tarama
  2. 2 cups canola oil or similar vegetable oil (not olive oil)
  3. 10 slices white bread, crusts removed
  4. 1/4 cup lemon juice

  • Immerse the bread in a bowl of cold water. When it is soaked, remove it and squeeze the bread thoroughly to get rid of excess water.
  • Place the tarama in the bowl of a food processor. Add the oil and start to blend. Continue blending until the tarama and oil are well mixed.
  • Add the bread, a bit at a time, while blending all the while. You will see that the tarama will begin to thicken.
  • Keep blending while adding the lemon juice. All the ingredients should be well incorporated. The tarama will be ready when it has the consistency of thick mayonnaise.

You can make your own toast rounds to serve as an accompaniment for tarama:
  • 1 loaf French bread, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons butter, softened
  • 1 tablespoon minced parsley
  1. Preheat the oven to 350° F.
  2. In a bowl, mix together the garlic, parsley and butter. Brush this mixture onto each slice of the French bread.
  3. Place the bread slices on a pan and bake for 10 minutes. They should appear crisp and golden brown when ready.

What is Tarama?

Bottled tarama purchased from 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.

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