Here's how to make the authentic looking kind of tarama you'd expect to find in a Greek taverna, not like the lurid pink stuff you can buy in supermarkets.
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Here's how you do it
Briefly soak the bread in water and squeeze it dry.
Scoop the roe out of its skin and add to a food processor, along with the bread. Pulse to combine together, then slowly add the oils.
Add the lemon juice slowly, tasting as you do, adding more if you prefer it to be a bit sharper. You may also need to add a little water to achieve a smoother consistency. Stir in the black pepper. Serve with seeded crackers.