Homemade Tarama with Maviar 1950®

Make a quick and easy homemade tarama recipe with just two ingredients: Maviar 1950® (smoked cod roe) and high-quality whole cream. Once you've made your homemade tarama, add the ingredients of your choice: caviar, salmon roe, truffle shavings, grated bottarga, sea urchin coral, fresh herbs... Let your imagination run wild and create something to suit every occasion!

Préparation: 15 minutes

Serves 4

For the Maviar 1950® tarama

• 500g of Maviar 1950®
• 250g of whole cream

For the garnishes (optional)

• 50g of Baeri Baïka® caviar
• 50g of wild salmon roe
• 50g of grated bottarga
• 50g of minced sea urchin coral
• 100g of king crab shoulder meat
• 1 whole extra black truffle or finely sliced fresh seasonal truffle
• Fresh herbs (dill, chives, tarragon...)

Method

For the Maviar 1950® tarama

1. Take the Maviar 1950® out of the refrigerator about 30 minutes before starting the recipe.
2. Vigorously mix the Maviar 1950® with the whole cream until you achieve the desired consistency (approximately 1/3 cream to 2/3 Maviar 1950®).
3. Divide the homemade tarama into several bowls.

For the garnishes

1. Gently incorporate your choice of garnishes into each bowl: caviar, salmon roe, king crab meat, grated bottarga, sea urchin coral, truffle shavings, fresh herbs...
2. Serve immediately and enjoy on blinis or Rye Croustissian®.

Photographs : Aimery Chemin • Food styling : Coralie Ferreira