Ingredients
150- 200 g. stale bread, without the crust (or 2-3 boiled potatoes)
1 small onion, grated (optional)
2- 3 tbsp. lemon juice (or more, depending on taste)
120- 150 ml olive oil
100 ml water (or as needed)
Pepper (optional)
How to:
In a mixer or blender, place the tarama, bread (or potatoes), grated onion (if using), and lemon juice. Blend until smooth.
With the mixer on low speed, slowly add the olive oil, beating continuously until the mixture absorbs the oil and becomes creamy.
Gradually add a little water, beating continuously, until you achieve the desired consistency. The tarama salad should be smooth and creamy, but not too thin.
Taste and add more lemon juice or pepper if needed.
Place the tarama salad in a bowl and refrigerate for at least an hour before serving, to allow the flavors to meld.
Before serving, you can garnish with a few olives, lemon slices, and some fresh dill or parsley for decoration.
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