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                  TARAMOSALATA, 1     (TARAMA SAUCE, 1)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SPALDING
   6      ounces        Tarama (cod roe)
   8      slices        White bread -- trimmed
   1 1/2  cups          Best olive oil (more if need
   2                    Lemons -- juiced (or to taste)
   1                    Sm. onion -- chopped fine
                        Parsley -- chopped (opt.)
                        Chives -- chopped (opt.)

Put the tarama in a mixer or blender.  Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil, and beat until thoroughly blended. Add onions and continue to mix.
Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference.  Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile diplike sauce.  Serve it in a bowl, with crackers or crusty bread, onion slices, etc., to "go with." Or garnish with parsley and olives for a festive platter.  Or use as salad dressing.

 NOTE:  Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.

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