Cut the potatoes into small pieces, cook without salt for 15-20 minutes until cooked, drain and let cool. Soften the rolls in water and press them through a fine sieve so that a pulp remains.
Peel the onions and cut into pieces. Puree in a tall, narrow mixing bowl with approx. 100 ml of olive oil. Add the bread roll and puree again.
Put the drained potatoes in a large mixing bowl and add the tarama and mashed onions. Puree well with the hand blender. Always add a dash of oil and continue pureeing. Gradually add olive oil and vegetable oil alternately until the oil is used up. Let the tarama cool in the refrigerator.
Tarama tastes great with baguette, rolls or toast for breakfast and as a starter or dip with sheep`s cheese and olives.
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