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100 g tarama (carp roe)
300 g potatoes, peeled and boiled
1 cup olive oil
1 grated onion
Juice of two lemons
A little parsley and a few olives as garnish


Mix the roe, boiled potato and grated onion in a blender. As soon as the mixture becomes smooth, alternate adding tablespoons of olive oil and lemon juice while stirring gently until all oil and juice are added. Once the mixture is ready, serve immediately, garnishing the plate with fresh parsley or an olive in the centre.

Serves: 6

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