Some recipes aren’t meant to be eaten alone. They live in the center of the table, waiting for hands to tear bread, scoop, and share. This tarama — silk-smooth roe blended with olive oil, lemon, and a double hit of Chili Nut Crunch — is one of those. It’s creamy, nutty, fiery, and a little unexpected. The kind of dip that sparks conversation as quickly as it disappears.

Tarama is a classic — salty roe whipped into a silky spread with bread and olive oil. Our version takes a detour to Japan with mentaiko (spicy marinated pollock roe) and doubles down on Chili Nut Crunch. First blended into the base for a nutty depth and gentle heat, then spooned generously on top for texture, color, and kick. It’s a dip made for sharing, scooping, and lingering around the table.

Recipe: Mentaiko Tarama x CNC

Serves 4–6 as a social starter

Ingredients

• 150 g mentaiko (or traditional fish roe like cod or mullet roe)

• 80 g white bread, crust removed

• 4 tbsp milk

• 150 ml olive oil

• 100 g Chili Nut Crunch (50 g for blending, 50 g for topping)

• ½ lemon, juiced

• 1 tbsp sliced chives or scallions, for garnish

Method

1. Soak the bread in milk until soft, then squeeze out excess liquid.

2. In a blender, combine the mentaiko (or roe) and soaked bread until smooth.

3. Slowly stream in the olive oil, blending until silky.

4. Add 50 g Chili Nut Crunch and blend again until fully incorporated.

5. Adjust with lemon juice to taste.

6. Spoon into a shallow bowl, top with the remaining 50 g CNC, and finish with sliced chives or scallions.

To serve: Pair with flatbread, pita, sourdough, or crisp vegetables for scooping.

Tip: Chill for an hour before serving to let the flavors mingle — then add the final CNC topping just before it hits the table.

Note: This version of tarama is all about layers of flavor — briny roe, creamy emulsion, nutty heat, and bright scallion freshness. The double CNC makes sure every bite has crunch and fire. It’s not just a dip, it’s a conversation piece.