Tarama with bottarga and smoked herring by Vasilis Diakoulas
FOR THE MOUSSE
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
TO SERVE
Bottarga, grated
Smoked herring, dried and grated
Creamy tarama is given extra bite with the addition of bottarga and herring, in this recipe from chef Vasilis Diakoulas of Rhodes’ Akres restaurant
Executive Chef Vasilis Diakoulas grew up in Lindos, Rhodes, where restaurant Akres is located. Having previously worked at the likes of three-Michelin-star Geranium in Copenhagen, he’s brought a modern approach to local food in his home town. His recipe for tarama with bottarga and smoked herring is a simple delight and will transport you to balmy evenings on the Greek island with every bite.
How to make tarama with bottarga and smoked herring
In a blender, process all the ingredients except the sunflower oil until a smooth, creamy mixture forms.
With the blender running, slowly pour in the sunflower oil in a steady, thin stream until the mixture emulsifies and becomes velvety.
Transfer the mousse to a bowl, smooth the surface with a spatula, and sprinkle with grated bottarga and smoked herring before serving.
