Preparation :
Put the fish roes into a large
bowl. While gradually pouring the olive oil over them, pound the fish roes with
a wooden spoon. To allow fish roes to absorb the oil well, the pouring and
pounding should take 15-25 minutes. In some cases the fish roes might be hard to
pound, then the time should be increased accordingly. After the fish roes
thoroghly absorb the olive oil, add the lemon juice in the same way. When your
tarama becomes a white paste with the fish roes looking red spots, it is ready
fir serving. Put tarama into a serving dish and serve. If you soak two
slices of white bread in milk and pound them with tarama, the salad will serve
more people and will be lighter. If you add two teaspoons of onion juice to the
tarama, it will have a slightly diffrenet taste.
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