Recipe: My Tarama

1 Heat your milk in a saucepan.

2 In a bowl, place your breadcrumbs, then pour your warm milk over it, cover and let it swell for 20 minutes.

3 After this time, press your breadcrumbs firmly with your clean hands until there is no more liquid.

4 Place in your blender or mixer, the cod roe removed from its pouch, the breadcrumbs, the olive oil, the sliced onions, the lemon juices, season lightly and give a good turn of the pepper mill, then blend until your paste is smooth and creamy.

5 Taste and adjust seasoning, then transfer to a bowl, cover with cling film and into the fridge where you will store it for at least one night before consuming.

6 As you will see, your Tarama will not look like those sold in shops to which many colorants are added etc but when you have your family or guests taste it with warm blinis or slices of country bread just toasted, then no doubt they will ask you for the recipe.

* Regarding the addition of sliced spring onions, it is not in the original recipe, admittedly, but having often tasted it, I find that this addition is beneficial to the recipe.