I have a particular fondness for this recipe, and it's slowly becoming my go to recipe for tarama. It's lemony, with a mild tarama flavor, but if you like it stronger, you can add a little more tarama. The taste of the potatoes is subtle, and it adds a little more complexity to the salad than bread does.
This tarama is based on a recipe I came across years ago, when it was published in the New York Times. A great newspaper!!!
- 2 cups vegetable oil
- 1/4 of an onion, chopped
- 1 pound Yukon gold potatoes, boiled, peeled, cooled and chopped
- 3/4 cup blanched almonds, ground up
- 1/2 cup (4 ounces) tarama
- 2/3 cup lemon juice
- 1/4 cup olive oil
- Have ready your food processor fitted with its blade. Mix the onion, potatoes and almonds until they are finely incorporated and the mixture looks smooth.
Potatoes, almonds and tarama. I didn't have a scale so I guessed as to how much a pound of potatoes was. As it turned out, I used a little too much, but it wasn't a problem taste-wise.
- Add the tarama and keep mixing until it's blended.
- Add the lemon juice, and mix.
- While the processor is working add the vegetable oil in a slow, steady stream. Add the olive oil slowly, mixing constantly. Stop when the salad has the consistency of mayonnaise or of a mouse.
The tarama straight out of the food processor. As you can see it's thick and fluffy, with a mayonnaise-like texture.
- Refrigerate for at least one hour before serving.
- This should make about four cups, plenty for leftovers or to send home with guests.
What is Tarama?
What we purchase as bottled tarama is the salted and cured roe (or caviar) of carp fish. What is roe? That’s the ripe ovary and the masses of fish eggs it contains. 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 color. The more it is diluted with bread and oil (or potatoes as is the case in the recipe here), the lighter its color becomes.