Tarama/Cream of Fish Roe

Ingredients for 8 servings:

• ¼ kg fish roe (whether smoked, salted or dried, no matter which fish, depending on your budget)
• Boiling water for soaking
• 4 slices white bread (crushed and soaked)
• ½ liter olive oil
• 5 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

This recipe comes from Crete

Mix the fish roe with the soaked bread (in a mortar or blender) until smooth. Then alternately add a little olive oil and lemon juice with a wooden spoon until a smooth, homogenous mixture is formed. The paste is ready when the flavor of the fish roe has significantly diminished; it shouldn’t overpower. Stir the cream for about 5 to 10 minutes and refrigerate. I personally don’t use “just” olive oil, but rather half and half, and sometimes replace a little oil with a little crème fraîche. Made with just oil and lemon, it can be stored in a lidded stone pot in the refrigerator for months. At home, we make two 5-liter batches a year—once at Easter and once in November—and store it in the cellar.