The main ingredient is taramas, which are nothing but fish eggs (usually mullet or cod, but also other fish). The word tarama itself, in fact, means “fish eggs” in Turkish. We definitely prefer the “white” that does not contain dyes and many preservatives like bright pink. However, he also has his qualities.

Our bread must be neutral (neither luxury fluffy nor black), let’s say a good “country” bread and definitely one or two days old. Oil plays a dominant role. The seed oil – preferably sunflower oil – makes the taramo salad milder in taste and allows the aroma of the tarama to stand out better. However, if we have a very soft olive oil, it will not have a bad effect. Ideally, we use both, tasting as we brew, to balance the flavor. For onion we prefer white, which has less bitterness. Then, the order in which the ingredients will be beaten plays a role.


  • Ingredients for 8 people:
  • 130 gr. white wave
  • 300 gr. stale bread without the crust
  • 1 medium dry onion (preferably white)
  • juice of 2 lemons
  • zest of 1 lemon
  • 300 to 400 gr. sunflower or light olive oil (or half-and-half)
  • pepper (preferably white)
  • for the garnish: capers and 2-3 Kalamon olives


  1. Soak and drain the bread well.
  2. Grate the onion and put it together with the tarama and the juice of two lemons in the blender. After beating them for a while so that they become like a cream, add the bread. Continue beating in the blender and slowly add the oil, until the mixture becomes like mayonnaise. Taste if it needs more lemon juice and add pepper, the zest and mix well.
  3. Serve with capers, Kalamon olives and zest of 1 lemon.