I know it’s super difficult to find the white roe for the White Taramas or else known as taramosalata, and whenever in Greece I bring some back home. This particular recipe has some white stale bread added to reduce the intensity of the fish roe. Just remember to use either canola oil or rapeseed oil that are much lighter than olive oil.
White Taramas
Servings: 6
Ingredients
- 200 grs white roe taramas
- ½ small Onion , grated
- 600 ml Seed Oil , like Canola or Rapeseed
- 100 grs White Stale Bread , crumbs only, not the crust
- Full Fat Milk
- 100-110 ml Lemon juice
Instructions
- Add the bread crumbs in a bowl filled with milk and let absorb the milk for 30 minutes. Squeeze to remove almost all the milk and keep aside.
- Use a high-speed food processor or blender with the metal blade attached. Add the white Tarama roe, the graded onion and blend until a smooth paste is achieved.
- While the motor is running start adding in small quantities the bread crumbs and slowly pour in the oil in the same way that you would add it in a mayonnaise recipe process, until you reach a nice light mousse texture. At the end add the lemon juice and process for a further minute.
- Refrigerate for minimum 3 hours for the flavours to come together and to have a milder taste of the onion.
