For Making The Pink Tarama:
3 medium-sized potatoes (about 450 grams) (such as Yukon gold or red bliss)
1/2 large red onion (about 200 grams)
3 tablespoons pink Tarama fish roe (90 grams)
100 ml olive oil
1 lemon juiced
For Making The White Tarama:
400 grams / 14 oz stale bread, crust removed
160 grams / 5.6 oz white Tarama fish roe
150 grams / 5.3 oz white onion
170 ml olive oil
100 ml freshly squeezed lemon juic