Taramosalata Fish Roe Food

GREEK TARAMA DIP (TARAMOSALATA)

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.

TARAMOSALATA

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.

TARAMASALATA

Steps:

• Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
• Purée until smooth and orangy-pink and "creamy."
• Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
• Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
• Season with a little salt and more lemon juice to taste.

TARAMOSALATA

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.

TARAMOSALATA - FISH ROE SPREAD

Steps:

• Peel, wash and cube the potatoes. Bring to a boil in unsalted water and simmer until cooked.
• Remove the potatoes from the water with a slotted spoon and transfer immediately to the bowl of a food processor. Reserve the hot boiling liquid.
• Add the tarama and lemon juice. Pulse on and off continuously until the mixture is pureed. Then, add ½ a cup of the hot boiling liquid and pulse a few more times.
• Then, pulsing all the while, add the olive oil, slowly drizzling it into the mixture, for about 4 minutes total.
• If the mixture is loose, add a few more drops of the hot boiling water, and pulse on and off again.

GREEK FISH ROE DIP "TARAMOSALATA"

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.