Taramasalata Homemade Recipes

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.

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.

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:

• 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 (FROM THE KITCHEN PRINCESS MANGA)

Steps:

• Wash the potato and wrap it in saran wrap. Microwave it for 5 minutes. It is ready when you can poke a bamboo stick through it.
• Peel the potato while it's still hot. Put the potato in a bowl and crush it with a fork.
• Add to the bowl the mayonnaise, olive oil, and pepper. Stir. Salt to taste, and then you're done!
• You can cut cucumbers or red peppers and lay them on a plate and put the taramasalata in the middle. Add basil or mint to make it look attractive.

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, HOMEMADE

Steps:

• The computer is at it again. I said "pressed cod roe", because that's what it says on the tin, but it "doesn't recognise" it. It's a firmly compressed, canned, light pink cod roe. So what you need is about 7oz/200g canned cod roe.
• Whirl 2 slices of bread in a processor or blender. I used brown bread, because that's all I had available. Remove and measure 1 cup.
• The usual tin of "pressed cod roe" is solid, so break it up and add to processor. Add bread. Whizz. It will be stiff, so just mix quickly and stop.
• I simply cut 1/3 off a sweet onion and weighed it for Zaar's purposes. You can use any small onion you have available.
• Add the chopped onion, Liquid Smoke, garlic, lemon juice and salt, and whizz again until well mixed.
• Add 2 tablespoons oil first, and see what the texture is like, then add the extra tablespoon.
• *NOTES: We get a highly concentrated hickory smoke "liquid smoke" in a bottle (quite natural, would you believe). It's handy to give that hint of smoke, as I've never been able to find "smoked cod's roe" as some recipes prescribe. If you can't find it, just leave it out.
• Also, most recipes use less roe and much more olive oil and bread, but somehow that would never have worked here. As it is, this taramasalata was still fairly soft after 2 hours in the fridge. I think leaving it overnight would be best: it will firm, and the flavours will mix.
• I kept thinking that lime juice would have been perfect, just a little less than specified, but I didn't have limes.
• Your mixture will probably need more salt. In the end I added more than stated above.