Recipe: My Tarama

Name: Mon Tarama
Prep time: 30 min
Total time: 30 min
Yield: 10 portions
Ingredients: 300 g d' œufs de cabillaud fumés18 cl de lait entier140 g de mie de pain fraîcheou de mie (un peu rassie)2 jus de citrons25 cl de bonne huile d'olives2 ou 3 oignons nouveaux ciselés finement*sel fin et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 30 min

Total 30 min

Servings 10 serv.

I already know that I will be the subject of objections such as 'the real thing', 'the authentic one', 'my grandmother's recipe' etc etc But having spent time often in Greece, knowing there not only professional chefs but also women preparing it when they invite on Sundays and which is part of the composition of assortments called Mézès, in short I think this recipe should please you.

Ingredients for 10 servings

300 g smoked cod roe
18 cl whole milk
140 g fresh breadcrumbs
or breadcrumbs (slightly stale)
2 lemon juices
25 cl good olive oil
2 or 3 spring onions finely sliced*
fine salt and freshly ground pepper

Step-by-step directions

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.

Grecques Cabillaud