Tarama (tah-RAH-mah) is a popular no-cook / no-bake Bulgarian appetizer made with fish roe, olive oil and lemon juice. This affordable appetizer (because it's made with carp or cod roe instead of the pricey sturgeon) is usually served with toasted bread and garnished with cured black olives, parsley or celery leaves and a drizzle of olive oil. It is similar to Greek taramosalata.
Makes 4-6 servings of Bulgarian Tarama
Prep Time: 15 minutes
Total Time: 15 minutes
- 8 tablespoons smoked or unsmoked carp or cod roe
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 tablespoon finely grated onion
- In the bowl of a food processor (or using an immersion blender), puree roe. Add lemon juice and mix. Slowly pour the oil through the food chute until it is well incorporated. Add the lemon juice and give a final pulse. If tarama is too thick, add water a little at a time to give an easily spreadable consistency.
- Transfer to a bowl and refrigerate. When ready to serve, drizzle with a little olive oil, sprinkle with paprika and garnish with a few olives and parsley or celery leaves.