| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers | 8 | Servings | |
INGREDIENTS
| 2 | Potatoes boiled & peeled | |
| 5 | oz | Tarama, fish roe |
| 1 | c | Olive oil |
| 1 | Lemon's juice, or more | |
| 2 | T | Vinegar |
| 1 | T | Water, more if necessary |
| 1/2 | Onion, optional grated |
INSTRUCTIONS
Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 239
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 4.4mg
Potassium: 237.1mg
Carbohydrates: 10g
Fiber: 1.3g
Sugar: <1g
Protein: 1.2g