For the aperitif, Top Chef winner Hugo Riboulet shares his tarama recipe!

No more chips and olives, why not go for homemade for your next aperitif with friends. Chef Hugo Riboulet proves to you that there is nothing easier than a homemade aperitif by making a delicious tarama, perfect on toast. So if you want to try it at home, here is the recipe!

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A post shared by Hugo Riboulet TopChef 14 (@hugoriboulet)

In his video, Hugo Riboulet opts for trout eggs, but it is possible to vary the pleasures and adapt the recipe with other fish eggs according to your desires.

For 4 to 6 people, you will need:

• 300 g fish roe
• 150 g grapeseed oil or other neutral oil
• 120 g lemon juice
• The zest of an organic lemon
• A few sprigs of dried thyme

To make a tarama full of flavors, the chef has his secret. Which ? A smoked oil infused with aromatic herbs, here dried thyme.

1. Start with this preparation by putting the thyme sprigs in a metal container to lightly burn it with a blowtorch.
2. Smother the flame quickly by covering everything.
3. Then, as soon as the heat goes out, pour the grapeseed oil over the thyme and leave to infuse for a few minutes with a lid.
4. Pass the oil through a strainer to filter and set aside.

1. To prepare the tarama, pour the lemon juice over the fish roe and leave to marinate for 15 minutes in the fridge, in order to “cook the eggs thanks to the acidity” explains the cook.
2. Mix everything in a blender, adding the smoked oil little by little, like making mayonnaise so that the texture thickens gradually.
3. If your preparation is too liquid, add a little bread and mix again.
4. Then all you have to do is arrange your tarama in a deep plate with a little lemon zest and serve with a few slices of toast.

And for other ideas, here are our express recipes for the aperitif!