Start by removing the crust from the bread. I bought bread from home Poilane, which has a dense and delicious crumb. It is very easy with a very fresh bread.
Put the crumb in a bowl and pour enough milk to soak completely.
To wring the crumb in the hand. Remove excess milk from the bowl. Put the crushed crumb back into the bowl.
If the bread still contains a little milk, it’s good because the tarama will hold even better!
Add half an egg yolk (this will not give any taste, but provides the necessary proteins for the emulsion of the oil).
Blend on low speed with an electric whisk for 2 minutes, to undo the egg yolks and milk proteins.
Add the equivalent of two or three spoonfuls of oil while still mixing at low speed. This will prime the emulsion.
The oil begins immediately to lock itself in small “capsules” of water (which comes from the milk and thanks to the yellow half).
Here is a smoked cod egg pouch.
Open it with a knife on one side.
Add the eggs (without the skin of the pocket).
Then start mixing until all the pocket pieces are gone.
Add the rest of the oil in a fillet, gently rising exactly as for a mayonnaise.
Especially do not do the tarama with a mixer as I can read in some recipes!
Then with an electric whisk, add the net oil, very gently, just like a mayonnaise! I made my hawkish tarama trying to get the best result possible.
But I weighed everything before and after, so the proportions I indicated above are ideal for me.
Regarding the addition of lemon, it is best to let everyone add it to the tarama at the time of tasting!
Once all the oil added, mix well with the spoon scraping the edges to incorporate everything.
Filming the tarama by putting the food film in direct contact with the preparation.
Let cool for at least 3 hours in the fridge before serving on slices of toast or (which is not traditional but delicious!) On hot blinis!
Enjoy your meal from
Ingredients
Directions
Start by removing the crust from the bread. I bought bread from home Poilane, which has a dense and delicious crumb. It is very easy with a very fresh bread.
Put the crumb in a bowl and pour enough milk to soak completely.
To wring the crumb in the hand. Remove excess milk from the bowl. Put the crushed crumb back into the bowl.
If the bread still contains a little milk, it’s good because the tarama will hold even better!
Add half an egg yolk (this will not give any taste, but provides the necessary proteins for the emulsion of the oil).
Blend on low speed with an electric whisk for 2 minutes, to undo the egg yolks and milk proteins.
Add the equivalent of two or three spoonfuls of oil while still mixing at low speed. This will prime the emulsion.
The oil begins immediately to lock itself in small “capsules” of water (which comes from the milk and thanks to the yellow half).
Here is a smoked cod egg pouch.
Open it with a knife on one side.
Add the eggs (without the skin of the pocket).
Then start mixing until all the pocket pieces are gone.
Add the rest of the oil in a fillet, gently rising exactly as for a mayonnaise.
Especially do not do the tarama with a mixer as I can read in some recipes!
Then with an electric whisk, add the net oil, very gently, just like a mayonnaise! I made my hawkish tarama trying to get the best result possible.
But I weighed everything before and after, so the proportions I indicated above are ideal for me.
Regarding the addition of lemon, it is best to let everyone add it to the tarama at the time of tasting!
Once all the oil added, mix well with the spoon scraping the edges to incorporate everything.
Filming the tarama by putting the food film in direct contact with the preparation.
Let cool for at least 3 hours in the fridge before serving on slices of toast or (which is not traditional but delicious!) On hot blinis!
Enjoy your meal from
English 
French 