| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Fish, Greece, Archived |
1 |
Servings |
INGREDIENTS
|
|
+ cup smoked cod roe |
| 1 |
c |
Olive oil |
| 1 |
|
Garlic clove |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Finely chopped onion (or |
|
|
More to taste) |
|
|
Freshly milled black |
|
|
Pepper |
|
|
PROCEDURE |
| 1 |
|
Cover cod roes for a few |
|
|
Minutes in boiling water |
|
|
To loosen skins, then peel |
|
|
Them. |
| 2 |
|
Crush garlic and rub |
|
|
Around a mixing basin |
|
|
(bowl). Discard garlic. |
| 3 |
|
Dice roe, add 2 Tbsp oil, |
|
|
And stand for 15 minutes |
|
|
To soften. |
| 4 |
|
Pass roe through sieve |
|
|
Into garlic-rubbed basin |
|
|
And beat until smooth. |
| 5 |
|
Add half the lemon juice, |
|
g |
Beat in the rest |
|
|
Of the oil, adding the |
|
|
Remainder of the lemon |
|
|
Juice at the half-way |
|
|
Stage. |
| 6 |
|
Stir in the chopped onion, |
|
|
Parsley and black pepper |
|
|
To taste. |
| 7 |
|
Chill and serve. |
|
|
NOTES |
|
|
This recipe can be made with any |
|
|
Kind of fish roe. Greeks sometimes |
|
|
Add + cup of cooked potatoes. |
|
|
The only tricky bit comes in adding |
INSTRUCTIONS
the oil: you should do it a little at a time like preparing mayonnaise, and
be careful not to let the oil separate. If it does begin to separate, add
another dash of lemon juice. Taramosalata will keep for about a week under
refrigeration. TARAMOSALATA-1 ù Greek smoked fish-roe pate
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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