Food & Cooking Recipes Appetizers Taramasalata with Spring Crudites Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 5, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: 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. Ingredients 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 Directions 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. 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. 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. Rate it Print