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Add a photoServings: 1
Ingredients
- 6 ounce Tarama (cod roe)
- 8 slc White bread, trimmed
- 1Â 1/2 c. Best extra virgin olive oil (more if need
- 2 x Lemons, juiced (or possibly to taste)
- 1 sm onion, minced fine
- Â Â Parsley, minced (opt.)
- Â Â Chives, minced (opt.)
Directions
- Put the tarama in a mixer or possibly blender. Wet the bread and thoroughly squeeze out the excess water; add in to the tarama. Add in a little oil, and beat till thoroughly blended. Add in onions and continue to mix. Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add in 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 possibly crusty bread, onion slices, etc., to "go with." Or possibly garnish with parsley and olives for a festive platter. Or possibly 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.
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