Greek Tarama Dip Recipes
TARAMOSALATA
Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Seafood
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
- Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.7 g, Cholesterol 139.6 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 456 mg, Sugar 3.1 g
GREEK TARAMA DIP
Make and share this Greek Tarama Dip recipe from Food.com.
Provided by Chef Sousa
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Remove crust from white bread and put it in a sieve. Soak it with water and let sit. Press out the water leaving fully soaked bread mush. Using a large mortar and pestle or food processor, mix together the Tarama and onion until well combined. Add the bread and mix together. Do not over mix. Add the juice of fresh lemon and combine. Slowly incorporate the olive oil, again, just mixing until combined. Serve with fresh slices of bread.
Nutrition Facts : Calories 498.5, Fat 42.1, SaturatedFat 6, Sodium 341.7, Carbohydrate 27.5, Fiber 1.4, Sugar 2.9, Protein 4
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- Peel and cut your potatoes into chunks. Bring a large pot of water to a boil and cook your potatoes until they are fork tender. Reserve 1/2 cup of the water that the potatoes boiled in and then drain the potatoes.
- Using a potato masher, mash the potatoes until they are smooth. Add a bit of the reserved water if you need some liquid to make the potatoes easier to mash. Allow to cool.
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- Blend the onion with the water for a few seconds, then pass the mixture through a strainer and collect 1/2 a cup (120 grams) of onion water (this method gives some onion flavor to the taramasalata without making it too heavy)
- Process: Transfer the bread, the fish roe (tarama), the lemon juice, the pinch of sugar, the onion water and the olive oil to the bowl of a food processor and blend for 1-2 minutes until everything is smooth and homogenized.With the machine running, add the sunflower oil gradually in a thin stream. As you add the oil the mixture will start to thicken (it's the same thing as making mayonnaise). Scrape the bowl with a spatula and process for one more minute.
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- To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
- In a food processor add the bread, grated onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, according to preference and blend again.
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