in Greece

Taramas

updated

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Ingredients for 4 servings:

  • 100 g lumpfish roe, colored with beetroot juice
  • 2 potatoes, boiled and peeled
  • 4 slices toast bread, crust removed
  • ½ garlic clove(s)
  • ½ lemon(s), the juice and some zest
  • ¼ liter sunflower oil or very mild olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Total time approx. 15 minutes

Soak the bread in cold water and squeeze out excess liquid. Purée the roe, lemon juice, and garlic with the white bread. Mash in the cold potatoes and slowly whisk in the oil, a little at a time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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