100g white pure tarama (or smoked cod's roe)
3 slices of stale bread, crusts removed
Juice of 3 lemons
5 slices of bottarga
400ml light olive oil
Put the tarama in a mixing bowl, with the bottarga, the bread and the lemon juice.
Add the oil slowly, whisking continuously with an electric hand whisk and pourée until smooth.
Serve tarama dip with extra slices of bottarga.