mapstr@home, tarama from Le Bec du Coq

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Get a Mediterranean taste at the Le Bec du Coq restaurant in Marseille (south of France) ☀️

Rediscover the true taste of tarama (salted carp roe spread) with this recipe from Le Bec du Coq restaurant. A simple and so delicious recipe that they no longer have the right to take it off the menu according to the customers! 😉


The Tarama from Le Bec du Coq

Ingredients:


200g of smoked cod roe


160 mL olive oil


80 g breadcrumbs


The juice of a lemon


A few centilitres of milk


A dash of ground pepper


Lemon juice and olive oil for the presentation


How to do it ? 🤔

Blot the breadcrumbs with milk, and wring out when everything is well absorbed


Blend the bread and eggs, then add the olive oil in several batches and the lemon juice


Rectify the seasoning by tasting it, and it only remains to eat it with fresh bread !


The tarama can be kept 2 or 3 days in the fridge.


Some tips 💡

Serve with a little olive oil + lemon


If it's too dense, add a little milk


If it's too liquid, add a little olive oil


Pepper for seasoning, but no salt


So, shall we get started? 😉

Share your tarama by tagging us on social networks: @mapstr_app & @lebecducoq


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