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15minutes
Tear the baguette into small pieces and place it on the bat.
Sprinkle water all over.
Let it soak for about 5 minutes.
Cut the cod roe into bite-sized pieces, leaving the skin on.
Cut the onion into 1-2cm cubes.
Add the cut cod roe, onion, and lemon juice to a food processor.
Mix in a food processor.
Once mixed, squeeze out the water from the soaked baguette with your hands and add.
Stir until desired consistency is reached.
Add about half of the olive oil and stir.
When it stops separating and thickens, add the remaining olive oil.
Stir again until it thickens and no longer separates.
Scoop 1 cup of 3 onto a spoon and place on crackers.
Place the remaining salad on a separate plate and garnish with olives on top.
・Taramo salad uses potatoes in Japan, but bread in Greece.
・You can use white bread or leftover bread instead of baguette.
・Baguettes are soaked in water, so the video shows them cooking with the skin on, but you can remove the skin if you're concerned about the hardness.
・Squeeze out the water from the baguette well with your hands to prevent it from becoming watery.
・The olive oil acts as a binder, so add it in two parts to prevent it from separating and stir until it thickens.
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