Taramasalata with Spring Crudites

1 cup

Tarama is salted and cured carp or cod roe used in Greek and Turkish cooking. It ranges in color from orange-red to pale beige and can be found online or at specialty or Mediterranean markets.


  • ½ cup tarama (from one 8-ounce jar)

  • ½ russet potato (about 4 ounces), peeled and cut into 1-inch chunks

  • ½ teaspoon coarse salt

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

  • Freshly ground pepper, to taste

  • 2 tablespoons extra-virgin olive oil

  • ½ baguette, cut into ½-inch-thick slices and toasted

  • Sugar snap peas, baby carrots, patty pan squashes, and zucchini flowers, for serving


  1. Place roe in a bowl, and cover with cold water. Soak for 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse in sieve, and drain. Gather cheesecloth around roe, and squeeze out water.

  2. Meanwhile, place potato in a small saucepan, and add enough cold water to cover by 2 inches. Add salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.

  3. Puree roe, potato, lemon juice, and pepper in a food processor. With machine running, add oil, and process until the mixture is smooth. Season with more pepper. Serve with toasts and crudites.

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