Taramosalata Recipe

Step 1

Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes.

Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, NY. via Karen Mintzias

Things You'll Need

  • 3sl French or Italian bread -OR- 2 md -Potatoes, boiled & peeled
  • 5oz Tarama (fish roe)
  • 1c Olive oil
  • 1 Lemon's juice (or more)
  • 2tb Vinegar
  • 1tb Water (more if necessary)
  • 1/2 Onion, (optional); grated

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