Taramosalata, 1 (tarama Sauce, 1)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Appetizers, Greek | 1 | Servings | |
INGREDIENTS
| 6 | oz | Tarama, cod roe |
| 8 | White bread, trimmed | |
| 1 1/2 | c | Best olive oil, more if need |
| 2 | Lemons, juiced or to taste | |
| 1 | Sm. onion, chopped fine | |
| Parsley, chopped opt. | ||
| Chives, chopped opt. |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 60.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.5g
Protein: <1g