Black Tarama Dip

Name: Black Tarama Dip
Ingredients: 200 grams white bread (day-old and with crusts removed); 100 grams black lumpfish eggs (1/2 cup); 1 tablespoon grated green onion or shallot; 125 milliliters olive oil (1/2 cup); 1/4 teaspoon white pepper; 1/4 teaspoon black pepper; 1/4 teaspoon sea salt; 1/4 cup lemon juice

8 ingredients

6 steps

Ingredients

200 grams white bread (day-old and with crusts removed)
100 grams black lumpfish eggs (1/2 cup)
1 tablespoon grated green onion or shallot
125 milliliters olive oil (1/2 cup)
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/4 cup lemon juice

Directions

1

trim crusts from bread slices and soak in a bowl of cold water for 2 minutes then quickly remove from water and squeeze the water out note:ideally the wet squeezed bread should weigh 400 grams now)
2

place lumpfish eggs, lemon juice, grated onion, black and white pepper and bread in a food processor and pulse several times
3

slowly add oil and pulse several times while adding the rest of the olive oil until creamy, scrape the sides of the food processor if necessary
4

taste and adjust with more pepper, salt and lemon juice if necessary
5

*if too liquid, feel free to add 1 tbsp of bread crumbs to absorb the extra moisture
6

place in refrigerator to firm up and serve with bread or breadsticks (it can be refrigerated for several days)