Have you ever gotten disapproving looks at parties for eagerly scooping up too much of the caviar? That’s never happened to me per se (I’m much too sneaky to get caught), but if you have then you will enjoy this scoop-worthy roe.

Tarama is cod or carp roe that is salted, dried and sometimes smoked. When combined with olive oil, lemon and soaked bread a classic Greek meze, often referred to as the “common man’s caviar,” is created: taramosalata. Creamy, lemony, and with just the right amount of that fishy-saltiness, taramosalata is good and cheap enough to make you unapologetically snarf it down like a hungry Greek fisherman.

And I do.

Taramosalata
Prep time: 10 minutes

• 3 1/2 ounces of cod or carp roe (plain or smoked)
• 1 cup of extra virgin olive oil
• 2-3 slices of bread, crust removed
• juice of 2 lemons
• warm water

Run the bread under water, then squeeze dry. Put roe and bread in a food processor and blend (setting 2) until mixed. Add the olive oil and lemon juice slowly and pulse until creamy and thick. If it gets too thick use a bit of warm water to thin it out. Cover and place in the refrigerator until well chilled.

Personal experience note: unless you like the taste of a fish monger’s floor, then do not lick the tarama spoon <gag!>. Patiently wait until the recipe has been completed.

In a hurry? You can also find pre-made taramosalata in Mediterranean markets or on Amazon.com.

Thank you SunSirrah for your nice photo!

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