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Le Chaudron recipe
Tarama maison aux œufs de cabillaud
Homemade taramasalata with cod roe
⏱ 15 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)smoked cod roe
150 g (5 oz)sandwich bread, crusts removed
200 ml (¾ cup)sunflower oil
100 ml (½ cup)whole milk
The juice of 1 lemon
1 tbsponion juice
1 pinchfleur de sel (flaky sea salt)
1bunch of fresh dill, chopped
- 200 g (7 oz) smoked cod roe
- 150 g (5 oz) sandwich bread, crusts removed
- 200 ml (¾ cup) sunflower oil
- 100 ml (½ cup) whole milk
- The juice of 1 lemon
- 1 tbsp onion juice
- 1 pinch fleur de sel (flaky sea salt)
- 1 bunch of fresh dill, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the bread in the whole milk for 5 minutes.
- Squeeze out the excess milk.
- Put the cod roe, bread and onion juice in a food processor.
- Process for 30 seconds until smooth, then drizzle in the oil with the machine running.
- Keep processing until creamy.
- Add the lemon juice at the end.
- Season with flaky salt, transfer to a jar and refrigerate for 2 hours before serving.
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