Taramosalata Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 slice: French or Italian bread, -OR-
2 medium: -Potatoes, boiled & peeled
5 ounce: Tarama, fish roe
1 cup: Olive oil,
1: Lemons juice, or more
2 tbsp: Vinegar,
1 tbsp: Water, more if necessary
1/2: Onion, (optional), grated
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers