Tarama Salata Recipes

TARAMOSALATA

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.

TARAMOSALATA: CARP ROE SPREAD

Steps:

• Combine the water and milk. Soak the bread in water and milk and squeeze it dry. Put the bread, tarama, onion, lemon juice, and olive oil in a food processor and blend until smooth. Add water as needed. Fold in chopped parsley and refrigerate overnight. Serve with crostini. Notes: Taramosalata is found in every Greek household, especially during the Lenten season. It is also Also very popular in taveranas all over Greece. It is best eaten on crisp pita or crackers as a meze with ouzo or Restina wine. It is a dish that Greeks eat on a daily basis.
• For crostini:
• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the garlic and butter. Brush the butter/garlic mixture onto each slice of bread. Place the bread on a sheet pan and bake until crisp and golden brown, about 10 minutes.

TARAMASALATA

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.

TARAMA SALATA

Steps:

• For bread they suggested using a firm bread!
• soak bread in water and squeezed dry.
• Using a good processor, blend onions, garlic and parsley until evenly chopped.
• Add tarama and bread until evenly mixed. Continue processing and slowly add olive oil and lemon juice.
• Transfer to serving dish and chill at least 2 hours.
• This spread is delicious when accompanied by toast points and celery.
• Tarama is mullet roe from greece. It is available in specialty food markets.

TARAMASALATA

Steps:

• Run the almond, potatoes and onions through a meat grinder, allowing the mixture to drop into a bowl with a little corn oil at the bottom. Combine the potato mixture with tarama and transfer it to a standing mixing bowl. Fit the mixer with a paddle attachment. Add lemon juice and mix on #2 speed. Add corn oil in a slow steady stream. If mixture gets too thick, ad a splash of seltzer. Continue to add oil until it is fully blended. Add olive oil in slow steady stream. Combine and finish with seltzer until mix is the consistency of light mashed potatoes.

TARAMASALATA

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.

TARAMASALATA

Steps:

• Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.
• Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
• Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.
• CRUDITÉS
• The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans, and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
• Nutrition Information
• (Per 1/4-cup serving)
• Calories: 101
• Saturated Fat: 1g
• Unsaturated Fat: 4.6g
• Cholesterol: 136mg
• Carbohydrates: 3.3g
• Protein: 8.4g
• Sodium: 104mg
• Fiber: .2g

TARAMASALATA WITH SPRING CRUDITES

Steps:

• Place roe in a bowl, and cover with cold water. Soak for 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse in sieve, and drain. Gather cheesecloth around roe, and squeeze out water.
• Meanwhile, place potato in a small saucepan, and add enough cold water to cover by 2 inches. Add salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
• Puree roe, potato, lemon juice, and pepper in a food processor. With machine running, add oil, and process until the mixture is smooth. Season with more pepper. Serve with toasts and crudites.