- 180 gram fish roe (from fish department at supermarkets or at fish shops)
- 1 clove garlic, crushed
- 1/4 cup milk
- 60 gram white bread, about 2 slices, crusts removed
- 1/2 cup sour cream
- 1 lemon, zest and juice
- 1/4 cup olive oil
- cracked pepper, salmon eggs (if desired), pita, to serve
- 1Pulse the roe and garlic in a food processor until blended.
- 2Pour the milk over the bread and let it take up all the moisture. Add to the roe with the sour cream and blend until smooth.
- 3Add lemon zest, juice and 2 tbsp of the olive oil. Blend until smooth and spreadable. Season to taste. Spoon into a serving dish and chill to serve.
- 4To serve, swirl remaining oil over top, and garnish with cracked pepper and salmon eggs, if desired.
- 5For pita wedges, brush bread with olive oil and sprinkle with seasoning, such as Greek spices, garlic and herb salt, or an all-purpose seasoning. Bake at 190ºC for 5-8 minutes until puffed and toasted. Cut into long wedges.
Tarama is a salted, dried fish roe that’s whipped up into a intense fish-flavoured dip – hence the name. I find it a bit strong so I’ve added sour cream to mine. The bread seems an unlikely ingredient but it helps absorb the salt. It’s delicious served as a starter with these puffy pita. Finish it off with a little spoonful of jewel-like salmon eggs.
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