Tarama with bottarga and smoked herring by Vasilis Diakoulas
Creamy tarama is given extra bite with the addition of bottarga and herring, in this recipe from chef Vasilis Diakoulas of Rhodes’ Akres restaurant
15 min1 serving
Ingredients
- White fish roe : 170g
- Crustless bread: 100g
- Onion: 90g
- Lemon juice: 110g. freshly squeezed
- Soda or sparkling water: 170g
- Pepper: 2g. freshly ground
- Sunflower oil: 700g
- Bottarga grated
- Smoked herring dried and grated
Instructions
- 1
In a blender,process all the ingredients except the sunflower oil until a smooth,creamy mixture forms.
- 2
With the blender running,slowly pour in the sunflower oil in a steady,thin stream until the mixture emulsifies and becomes velvety.
- 3
Transfer the mousse to a bowl,smooth the surface with a spatula,and sprinkle with grated bottarga and smoked herring before serving.
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