| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Appetizers |
8 |
Servings |
INGREDIENTS
| 3 |
sl |
French or Italian bread;-OR- Potatoes, boiled & peeled |
| 5 |
oz |
Tarama (fish roe) |
| 1 |
c |
Olive oil |
| 1 |
|
Lemon's juice (or more) |
| 2 |
tb |
Vinegar |
| 1 |
tb |
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
A Message from our Provider:
“The rapture! Separation of church and state”