Tarama with bottarga and smoked herring recipe 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
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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
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