Traditional Tarama

Ingredients

• 100 grams salted fish roe
• 2 slices stale breadcrumbs (crustless)
• 1 medium onion (grated and strained)
• Half cup extra virgin olive oil
• Juice of half a lemon
• 1 tablespoon lukewarm water
• Fresh dill (for garnish)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Lightly moisten the breadcrumbs with water and squeeze out the excess water with your hands.

2. 2

   Strain the grated onion thoroughly using a cheesecloth to remove all juice.

3. 3

   In a deep bowl, mash and mix the fish roe and soaked breadcrumbs using a fork or food processor.

4. 4

   Slowly drizzle in the extra virgin olive oil and lemon juice while continuing to whisk.

5. 5

   Continue whisking until it reaches a mayonnaise-like consistency, adding 1 tablespoon of lukewarm water if necessary.

6. 6

   Chill the tarama in the refrigerator for at least 1 hour, then garnish with dill before serving.

Note. Pouring the olive oil in a slow, steady stream will help your meze achieve a rich, smooth, mayonnaise-like texture.