Taramosalata
by Kathleen Morrison
SERVINGS
8 servings scale / convert
INGREDIENTS
3 slices French or Italian bread or 2 md. potatoes, boiled and peeled
1 cup olive oil
5 oz. tarama (fish roe)
2 tbsp. vinegar
1 tbsp. water (more if necessary)
1/2 onion, grated (optional)
1 lemon, juice of (or more)
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.
CHEF COMMENTS
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.
TAGS
Have you made it? What'd you think?
Log in to review this recipe.
