Black Tarama Dip – a delicious recipe with white bread, black lumpfish eggs, onion, olive oil, white pepper, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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
2
note:ideally the wet squeezed bread should weigh 400 grams now)", "place lumpfish eggs, lemon juice, grated onion, black and white pepper and bread in a food processor and pulse several times", "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", "taste and adjust with more pepper, salt and lemon juice if necessary", "*if too liquid, feel free to add 1 tbsp of bread crumbs to absorb the extra moisture", "place in refrigerator to firm up and serve with bread or breadsticks
3
(it can be refrigerated for several days)"]
318
kcal
Calories
34
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Black Tarama Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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