| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Appetizers, Greek |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Tarama (cod roe) |
| 8 |
sl |
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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