Bleu Nuit tarama

When it comes to aperitifs, there’s tarama and then there’s tarama! Forget the vulgar, grainy paste sold in supermarkets and blinis with neither taste nor texture. Mathias Fréré and Justine Montessuit, the duo behind the ovens at Le Bleu Nuitwe’re delighted to taste their tarama. The creamy mousse is made from smoked cod roe, egg yolks, lime juice and a few slices of sliced bread soaked in milk and squeezed dry. The whole mixture is blended and assembled with seed oil. Served with a few fried chickpeas for a crunchy touch, all that’s left to do is dip a piece of bread (from Levain.ch bread artisans ) into the tarama and enjoy.