Try using a food processor up until you stir in the onion.


  • 5 ounces tarama (cod roe, usually preserved in a jar, Greek specialty shop)
  • 6 slices toasted white bread, without crust
  • 1/2 cup olive oil
  • Juice of one lemon
  • 1 tablespoon grated onion
  • Chopped parsley
  • Small black olives


Pound tarama in a mortar or heavy bowl. Add the bread, squeezed dry, and pound, mixing well. Add gradually olive oil, alternately with lemon juice, stirring in thoroughly until mixture is smooth and creamy. Add the onion. Serve in a small bowl lined with lettuce and garnished with chopped parsley and small black olives.

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Submitted 6/13/05.
Source: Athens a la Carte
Submitted By: Joy Bowers