TARAMOSALATA
Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Seafood
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
- Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.7 g, Cholesterol 139.6 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 456 mg, Sugar 3.1 g
GREEK TARAMA DIP (TARAMOSALATA)
Here's how you can make both versions of Greek Tarama Dip (Pink + White). Made with fish roe and either stale bread or potatoes as a base.
Provided by [email protected]
Number Of Ingredients 10
Steps:
- Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Season with a bit of salt and bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
- Using a slotted spoon transfer the potatoes to your electric mixer's bowl. With the whisk attachment on, mash the potatoes, adding some of the water they've boiled in. Once you have really light and very soft mashed potatoes turn your mixer off and let the potatoes cool down to room temperature. NOTE: The mashed potatoes need to be really soft and moist, not dense. Because the dip is going to get refrigerated, therefore the potatoes will thicken even more when cooled.
- Then add the pink Tarama into a blender or food processor along with the lemon juice, and the red onion peeled and cut into smaller pieces. Blend until smooth paste forms.
- Add this paste to the mashed potatoes. And using your electric mixer with the whisk on start mixing over medium speed, to incorporate the blended Tarama paste. (you may do this in a food processor if you own a large one that can fit the mashed potatoes) Then slowly pour in the olive oil while beating, until you have incorporated it all into the dip. Place the Tarama Dip in a food container or bowl and refrigerate for 2 hours before serving.
- NOTE: You can make this dip using a potato masher instead of the electric mixer. But the dip won't be as smooth and creamy.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 large bowl, Calories 2322 kcal, Carbohydrate 177 g, Protein 55 g, Fat 161 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 612 mg, Sodium 2626 mg, Fiber 19 g, Sugar 22 g
TARAMOSALATA
This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.
Provided by evelynathens
Categories Spreads
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Soak the bread in water for 5 minutes and squeeze dry between hands.
- Put in food processor along with tarama, onion and garlic.
- With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.
Nutrition Facts : Calories 876.4, Fat 67.9, SaturatedFat 9.6, Sodium 626.3, Carbohydrate 59.6, Fiber 3.6, Sugar 2.4, Protein 9.5
GREEK FISH ROE DIP "TARAMOSALATA"
This is a well known, among young and old alike, "meze" appetizer. Traditionally eaten on Clean Monday, the first day of Lent, 40 days before Easter. Fish roe is eggs from cod (most common) or carp. For best quality fish roes vary from beige to light pink. Bright pink, usually what is sold in the stores,is from food coloring...
Provided by Maria *
Categories Seafood Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a large bowl soak the bread with water. Let it soak thoroughly. With your hands or by using a cloth towel squeeze all excess water. Transfer to a bowl and set aside til need.
- 2. In a food processor add the quartered onion, process for a few seconds, add the fish roe and continue mashing until the mixture is white. Add the soaked bread, little by little, pepper and lemon juice (depending on their acidity and your preference) Beat for 3-4 minutes until the mixture is combined and fluffy.
- 3. Gradually pour the olive oil in slow and steady stream while beating. If your food processor doesn't have an opening, add the oil in 1/4 cup batches .Taste and adjust lemon & pepper to your liking. Salt is not added in this recipe cause the fish roe is salty enough on it's own.
- 4. Garnish with chopped green part od green onion, chopped parsley and /or olives. ENJOY!.
- 5. Serve with traditional "Lagana" a kind of flat bread made only on Clean Monday. Any other time of the year serve with bread sticks and crusted bread
- 6. TIP: Throughout the whole process you should taste and add more or less ingrdients, judging to your personal taste.The texture should be creamy & smooth.
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- To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
- In a food processor add the bread, grated onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, according to preference and blend again.
- Serve this traditional Greek taramasalata dip with lots of pita breads aside. (If you feel adventurous enough make your own homemade pita breads with this easy recipe!).
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- 2. Drain and squeeze the excess water from the bread before transferring it to a food processor bowl.
- 4. Taste and adjust the texture or flavor as necessary, adding more olive oil or lemon juice until the spread is thick and pillowy. The tanginess of the lemon should balance the saltiness of the roe.
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- After it has soaked for at least fifteen minutes, drain, then place it inside the food processor with the cod roe paste.
TARAMOSALATA RECIPE - KATE WINSLOW | FOOD & WINE
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- Put the bread in a bowl and sprinkle with 1/4 cup water. Let sit for 5 minutes, then squeeze out the excess water and put the bread in the bowl of a food processor, with the tarama, onion and lemon juice.
- Pulse the tarama mixture until it begins to become smooth. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth. The taramosalata should be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.
- To serve, spoon the taramosalata in a wide shallow bowl and drizzle with olive oil. Serve with toasted pita chips.
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- In a blender add the onion and some of the lemon juice (or some of the olive oil) and blend on low speed until puréed. Add the taramas and mix to blend.
- Start adding 2 - 3 slices of bread each time as well as some of the olive oil and lemon juice and mix until incorporated.
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- Blend the onion with the water for a few seconds, then pass the mixture through a strainer and collect 1/2 a cup (120 grams) of onion water (this method gives some onion flavor to the taramasalata without making it too heavy)
- Process: Transfer the bread, the fish roe (tarama), the lemon juice, the pinch of sugar, the onion water and the olive oil to the bowl of a food processor and blend for 1-2 minutes until everything is smooth and homogenized.With the machine running, add the sunflower oil gradually in a thin stream. As you add the oil the mixture will start to thicken (it's the same thing as making mayonnaise). Scrape the bowl with a spatula and process for one more minute.
- Taste and adjust the lemon juice and the salt if needed. Serve or transfer to an airtight food container and store in the fridge for up to 10 days.
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- Peel and cut your potatoes into chunks. Bring a large pot of water to a boil and cook your potatoes until they are fork tender. Reserve 1/2 cup of the water that the potatoes boiled in and then drain the potatoes.
- Using a potato masher, mash the potatoes until they are smooth. Add a bit of the reserved water if you need some liquid to make the potatoes easier to mash. Allow to cool.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the mashed potatoes with the vegetable and olive oil. Mix until well combined and then add the grated onion and the lemon juice. Mix until well combined and your mixture is smooth and free of any lumps.
- Stop your mixer and then spoon in your tarama. Turn the speed back up to medium and mix until just combined. You will need to use a rubber spatula to scape down the sides. If you find that your taramosalata is too thick, fill the jar which your tarama came in with cold water and shake it. Then, add up to 6 tablespoons of this water to the taramosalata until you get the texture that you like.
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