Dina Nikolalou unveils for us the secret tarama recipe that has all of Paris salivating.
1 Soak the bread in the water. Peel and crush the onion in the mixer, add the cod eggs and knead ntil the mixture is smooth.
2 Drain the bread by placing in a dry piece of cloth to get rid of the water.
3 Continue without interruption churning the mix in the mixer while adding the bread and the oil little by little, and to finish, the lemon juices.
« Recipe taken from Grèce, la recette authentique by Dina Nikolaou, published by Hachette Cuisine. Photographis : Emanuela Cino. Styling: Mélanie Martin. »