To Make The Pink Tarama:

Cup of Yum
1. Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
2. Drain the potatoes and transfer them back to the hot pot. Mash them with a fork or potato masher. Set aside to cool down to room temperature.
3. Cut the onion into smaller pieces and add to a food processor. Pulse until smooth.
4. Then add the pink Tarama to the food processor along with the olive oil and pulse until thick paste forms.
5. Add the lemon juice and blend until uniform.
6. Add the mashed potatoes in batches to the food processor and pulse until fully incorporated.
7. Serve the Tarama straight away or refrigerate for up to 4 days.

To Make The White Tarama:

1. Place the stale bread in a bowl and pour enough water to cover the bread. Let the bread soak for about 1 hour. Then remove the bread from the bowl and squeeze it really well with your hands to remove all the water. Place it in a bowl and set it aside.
2. Peel the onion and cut it into smaller pieces. Place inside a blender or food processor along with the lemon juice and white Tarama. Blend until smooth paste forms. Then incorporate the bread in bits at a time and keep blending until nice and smooth.
3. Add the olive oil in slowly, while keep blending until it all gets incorporated into the dip. Then place the Tarama Dip in a bowl or food container and refrigerate for about 2 hours before serving.