Taramosalata Recipe - Cooking Index
Taramosalata Recipe - Cooking Index
| 150 | Smoked cod roe | |
| 250 | Olive oil | |
| 1 | Garlic clove | |
| 30 | Lemon juice | |
| 5 | Chopped parsley | |
| 10 | Finely chopped onion - (or more to taste) | |
| Freshly milled black pepper |
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 30 ml 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, gradually 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.
Author's Notes: This is a particular family favorite at my parents' house. The word Taramosalata means ``fish egg salad'' in Greek.
This recipe can be made with any kind of fish roe. Greeks sometimes add of cooked potatoes. The only tricky bit comes in adding 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.
Source:
Marcus G Hand
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