Discover our classic pink tarama and our finest homemade tarama recipes with smoked cod roe: white tarama, tarama with caviar, sea urchin coral, crab meat, wasabi, and truffle tarama...
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Recipes
 
Assiette de légumes et tarama au Maviar 1950®

Vegetable Plate with Tarama and Maviar 1950®

Create a healthy and summery recipe with this vegetable plate served on a bed of homemade tarama with Maviar 1950® and full-fat crème fraîche.

50 min

Easy

4 pers.

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Sablés au parmesan et Maviar 1950®

Parmesan Shortbreads with Maviar 1950®

Discover a delicious recipe for parmesan shortbreads topped with fresh cheese and Maviar!
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Bouchées de sucrine et tarama au homard

Sucrine Bites with Lobster Tarama

Prepare light, fresh, and delicious appetizer bites by combining Petrossian lobster tarama with firm, crunchy sucrine leaves.
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Tarama starting at €9 | Petrossian | Petrossian.fr

How to eat and accompany tarama?

Tarama is often eaten as a starter or appetizer, accompanied by blinis. You can also use black bread toasts or Parmesan biscuits for added crunchiness. You can drizzle with olive oil and add 1 or 2 drops of lemon juice (no more), and serve your taramosalata with a plate of vegetables, olives...

Origin and composition of tarama

Tarama is a specialty of Greek and Turkish cuisines. The traditional recipe includes cod roe as the main ingredient, sometimes mullet roe. Preparations are made with sour cream, rapeseed oil, breadcrumbs, water, and salt. Some people at home sometimes use white bread soaked in milk, cottage cheese. Fish roe is raw, so homemade tarama is not recommended for pregnant women; wait until the end of pregnancy.