Taramosalata 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
TARAMOSALATA
Provided by Jonathan Reynolds
Categories condiments, appetizer
Time 1h20m
Yield About 8 cups. (Send some home with all your guests!)
Number Of Ingredients 8
Steps:
- Have ready a stand mixer fitted with a grinding attachment. (You may use a ricer or grater, but the results will not be the same). Coat your mixing bowl with a small amount of corn oil. Pass the onion, potatoes and almonds through the grinder and into the bowl. Fold in the tarama.
- Remove the meat grinder and fit the mixer with the paddle (or use a wooden spoon). With the mixer on medium, add the lemon juice and then the remaining corn oil in a slow and steady stream. Slowly add the olive oil, mixing constantly. Add the seltzer a few tablespoons at a time. It should have the consistency of a light and airy mousse. Refrigerate for at least one hour before serving.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 125 milligrams, Sugar 1 gram, TransFat 0 grams
TARAMASALATA
Whip up homemade taramasalata instead of using shop-bought. It's easier than you might think and is a great addition to a grazing platter
Provided by Barney Desmazery
Categories Buffet, Side dish, Snack
Time 20m
Number Of Ingredients 8
Steps:
- Soak the bread in a bowl of cold water, then squeeze out the excess and tip into a food processor or blender. Cut through the thick skin of the roe lobes, scrape out the soft roe underneath and tip into the food processor with the bread. Add the onion, garlic, lemon juice and a good grind of black pepper, then whizz to a paste.
- With the motor running, gradually drizzle in the olive oil, then the sunflower oil, until everything is incorporated and you have a slightly thicker paste. Scrape the taramasalata into a serving bowl, drizzle with a little more olive oil and serve with toasted pittas for dipping.
Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.22 milligram of sodium
TARAMASALATA
Make and share this Taramasalata recipe from Food.com.
Provided by mermaidmagic
Categories Potato
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place potato in saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer until cooked through.
- Drain and set aside to cool a bit.
- Process potato, roe, onion and lemon juice thoroughly.
- The more roe that is mashed, the better the dip will taste.
- Gradually add in the oil until thoroughly combined.
- Transfer to a serving bowl.
- Can garnish with kalamata olives if desired.
- Serve with bread.
TARAMASALATA
While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate - with feta and kalamata olives, some marinated octopus and skordalia - save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing - to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer - add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.
Provided by Gabrielle Hamilton
Categories dips and spreads
Time 15m
Yield A generous 3 cups
Number Of Ingredients 6
Steps:
- Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
- Purée until smooth and orangy-pink and "creamy."
- Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
- Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
- Season with a little salt and more lemon juice to taste.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams
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- Put the bread in a bowl and sprinkle with 1/4 cup water. Let sit for 5 minutes, then squeeze out the excess water and put the bread in the bowl of a food processor, with the tarama, onion and lemon juice.
- Pulse the tarama mixture until it begins to become smooth. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth. The taramosalata should be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.
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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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