Create a simple homemade tarama with only two ingredients: Maviar 1950® (smoked cod roe) and high-quality full-fat raw cream. Once your tarama is ready, add any toppings you like: caviar, salmon roe, truffle shavings, grated bottarga, sea urchin roe, fresh herbs… Let your imagination run wild!
Preparation: 15 minutes
Ingredients for 4 bowls of homemade tarama
For the tarama with Maviar 1950®
- 500g Maviar 1950®
- 250g full-fat raw cream
For optional toppings
- 50g Baeri Baïka® caviar
- 50g wild salmon roe
- 50g grated bottarga
- 50g sea urchin roe, finely chopped
- 100g royal crab meat
- 1 whole black truffle or 1 seasonal fresh truffle, thinly sliced
- Fresh herbs (dill, chives, tarragon…)
Method
For the tarama with Maviar 1950®
- Remove the Maviar 1950® from the fridge about 30 minutes before starting the recipe.
- Mix the Maviar 1950® with the raw cream until you reach the desired consistency (approximately 1/3 cream for 2/3 Maviar 1950®).
- Divide the homemade tarama into several bowls.
For the toppings
- Gently add the toppings of your choice to each bowl: caviar, salmon roe, royal crab meat, grated bottarga, sea urchin roe, truffle shavings, fresh herbs…
- Serve immediately with blinis or Croustissian® rye crackers.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
