Put the fish roes into a large bowl. While gradually
pouring the olive oil over them, pound the fish roes
with a wooden spoon. To allow fish roes to absorb
the oil well, the pouring and pounding should take
15-25 minutes. In some cases the fish roes might be
hard to pound, then the time should be increased accordingly.
After the fish roes thoroghly absorb the olive oil,
add the lemon juice in the same way. When your tarama
becomes a white paste with the fish roes looking red
spots, it is ready fir serving. Put tarama into a
serving dish and serve.
If you soak two slices of white bread in milk and
pound them with tarama, the salad will serve more
people and will be lighter. If you add two teaspoons
of onion juice to the tarama, it will have a slightly