If you love mayonnaise as much as I do, you will love this silky Greek fish roe spread, since it’s basically a salty, lemony mayonnaise made with coral-colored carp roe (also called tarama), which is available in most stores that sell Greek or Mediterranean products. It may sound unusual, but this aromatic puree is absolutely addictive. It’s particularly satisfying with bone-dry white wine, Seasoned Pita Crisps (p. 89), and crunchy vegetables such as carrots, celery, and fennel. Or serve a creamy dollop with sliced smoked salmon on toast points. If you’ve never worked with tarama, you’ll find it drier and more firmly packed than caviar, but it crumbles easily in a food processor.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Place the tarama, onion, garlic, lemon juice, and paprika in the bowl of a food processor and pulse for 30 seconds, until the tarama is crumbly and the ingredients are combined. With the motor running, slowly add the olive oil until all is incorporated and the mixture is the consistency of mayonnaise. Taste for seasoning, and add more lemon juice and hot sauce as desired.
