Taramas from Corfu

Ingredients for 4 servings:

• 4 rolls
• 100 g caviar, red (sea hare roe)
• 2 garlic cloves
• 1 lemon(s), juice
• oil
• Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fish roe cream

I got this recipe from a taverna owner in Corfu, and it tastes truly Greek! Roughly dice the bread rolls and soak them in warm water. Then squeeze them dry. Add the caviar, roughly chopped garlic cloves, lemon juice, oil, and salt, and blend with a hand blender until you have a pink, creamy mixture with no visible caviar globules. The mixture shouldn’t be too runny; if necessary, add a little breadcrumbs (carefully, as they will swell). Serve the taramas on a deep plate. You can dip them in anything. In Greece, bread is served with bread, of course, but it’s also delicious with cucumber, tomato, radishes, etc. The cream will keep for several days in a sealed, screw-top jar in the refrigerator.