Taramosalata (Ταραμοσαλάτα)Aug 7th, 2009 | By Peter Minakis | Category: Appetizer, Dips, Greek, Lemon, Meze, Olive Oil, Recipes, Salad, Vegetarian
One of the many highlights of the Greek table are the array of dips and spreads. Dips and spreads are often called salads (salates) in Greek and they pair wonderfully with our food culture that depends on bread so much.
Greeks are scooping, mopping and dipping with breads. Taramosalata is a dip made from fish roe (eggs). Taramosalata is one one of the most famous of the Greek dips and widely enjoyed by Greeks and others familiar with Greek food.
At the market, you will find a red and a white tarama. The white tarama usually comes from the grey mullet and it’s more expensive than it’s red counterpart. For this recipe, white tarama is recommended but if you can only find the red variety, the recipe once again works out fine.
My family’s Taramosalata recipe includes onions and bread in the mix and other families use potato. What makes this recipe unique is that only tarama (the roe),Â olive oil, lemon juice are utilized.
My new friend and Greek cookbook author Maria Loi passed on this recipe to me. I was skeptical but I’ll try anything once and besides…I had a jar of tarama just sitting in the fridge.
I add some grated onion into the mix and my personal touch with a couple of drops of Liquid Smoke. The key points to this recipe are to soak the roe (tarama) in water to draw out the saltyness, whiz the tarama in a food processor (on high speed) until the it becomes creamy and then ever-so-slowly, add your stream of extra-virgin olive oil.
Everyone has their personal tastes when it comes to Taramosalata…some like it briny with a brilliant fish taste, others preferring something mellower. While adding your steady stream of olive oil, add the lemon juice in stages as well. Taste as you go and that way you’ll be able to rectify the flavour of Taramosalata that you prefer.
1/2 cup of tarama (white tarama recommended)
2 cups of olive oil
the juice of a large lemon
some grated white onion (optional)
some liquid smoke (optional)
Black olives and lemon wedges for garnish
- Place your tarama in a bowl and fill up with enough water to just cover your roe. Allow the tarama to soak in the water for an hour to remove the salty flavour.
- Empty your tarama in a strainer and allow to drain-off for a couple of moments. Now add your strained tarama into your food processor and process on “high” until the roe becomes a lightÂ colour, few eggs are visible and in the end, has become a creamy emulsification.
- With the food processor still running on high, slowly add your stream of olive oil. You may add your lemon juice in stages and stop to taste and adjust according to your personal preference.
- The end result of your Taramosalata will be a thick and fluffy mixture that will resemble the consistency of a mayonnaise.
- Place your Taramosalata in a serving dish and garnish with a black olive and some lemon wedges. Serve with pita bread or crusty baguette.
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Â© 2007-2009 Peter Minakis
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© 2009 – 2013, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.