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tarama

4 slices stale white bread, crusts removed

2 oz (50 g) salted fish roe caviar

2 green onions, chopped

1 small clove garlic, chopped

Juice of 1 lemon

1/2 cup (125 mL) extra virgin olive oil

Ingredients

2 large baking potatoes

2 cups (500 mL) vegetable oil, for frying

1/2 oz (15 g) Sevruga caviar

Method

Soak bread in cold water about 5 minutes. Remove bread and squeeze well.

In food processor, combine bread, salted fish roe, onion, garlic and lemon juice until creamy.

With machine running, pour olive oil into mixture in slow stream. Pour into bowl, cover and refrigerate until ready to use.

Peel and slice potatoes, as thinly as possible, into rounds. The thinner the slices, the crispier they will be. Immerse in a large bowl of cold water to prevent discoloration.

Meanwhile, heat oil in a large skillet over high heat. Fry potatoes about 1/4 at a time, about 3 minutes, or until golden and crispy. Remove with slotted spoon and let drain on paper towels.

To serve, spoon a dollop of tarama mixture on each potato and top with small amount of Sevruga caviar. Should be served warm.

Per serving: Cal 162 / Pro 3 g / Fat 13 g / Carb 10 g

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