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Author Notes: Tarama fish roe dip is usually beige or pale pink in colour when home-made or bright pink when industrially-made. The eggs that are traditionally used are either codfish or mullet fish but obviously these are much harder (and expensive) to find and buy than lumpfish eggs, whether red or black, which are readily available in 100 gram jars at any supermarket. I could not resist the urge to use black lumpfish eggs to make my latest tarama, simply out of curiosity and to see and compare the taste and overall aspect. I personally love it, yeah I know, we're not used to eating greyish-black foods but WOW what an effect ! Try this recipe with either red or black fish eggs and i'll let you decide which you prefer… :) —Georgios Tsaklidis (g-tsak from icookstuff)
Makes: 2 cups
grams white bread (day-old and with crusts removed)
grams black lumpfish eggs (1/2 cup)
tablespoon grated green onion or shallot
milliliters olive oil (1/2 cup)
teaspoon white pepper
teaspoon black pepper
teaspoon sea salt
cup lemon juice
- trim crusts from bread slices and soak in a bowl of cold water for 2 minutes then quickly remove from water and squeeze the water out note:ideally the wet squeezed bread should weigh 400 grams now)
- place lumpfish eggs, lemon juice, grated onion, black and white pepper and bread in a food processor and pulse several times
- slowly add oil and pulse several times while adding the rest of the olive oil until creamy, scrape the sides of the food processor if necessary
- taste and adjust with more pepper, salt and lemon juice if necessary
- *if too liquid, feel free to add 1 tbsp of bread crumbs to absorb the extra moisture
- place in refrigerator to firm up and serve with bread or breadsticks (it can be refrigerated for several days)