Taramasalata Recipes

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GREEK TARAMA DIP (TARAMOSALATA)



Greek Tarama Dip (Taramosalata) image

Here's how you can make both versions of Greek Tarama Dip (Pink + White). Made with fish roe and either stale bread or potatoes as a base.

Provided by [email protected]

Categories     Side Dish     Snack

Number Of Ingredients 10

3 medium-sized potatoes (about 450 grams) ((such as Yukon gold or red bliss))
1/2 large red onion (about 200 grams)
3 tablespoons pink Tarama fish roe (90 grams)
100 ml olive oil
1 lemon (juiced)
400 grams / 14 oz stale bread, crust removed
160 grams / 5.6 oz white Tarama fish roe
150 grams / 5.3 oz white onion
170 ml olive oil
100 ml freshly squeezed lemon juice

Steps:

  • Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Season with a bit of salt and bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
  • Using a slotted spoon transfer the potatoes to your electric mixer's bowl. With the whisk attachment on, mash the potatoes, adding some of the water they've boiled in. Once you have really light and very soft mashed potatoes turn your mixer off and let the potatoes cool down to room temperature. NOTE: The mashed potatoes need to be really soft and moist, not dense. Because the dip is going to get refrigerated, therefore the potatoes will thicken even more when cooled.
  • Then add the pink Tarama into a blender or food processor along with the lemon juice, and the red onion peeled and cut into smaller pieces. Blend until smooth paste forms.
  • Add this paste to the mashed potatoes. And using your electric mixer with the whisk on start mixing over medium speed, to incorporate the blended Tarama paste. (you may do this in a food processor if you own a large one that can fit the mashed potatoes) Then slowly pour in the olive oil while beating, until you have incorporated it all into the dip. Place the Tarama Dip in a food container or bowl and refrigerate for 2 hours before serving.
  • NOTE: You can make this dip using a potato masher instead of the electric mixer. But the dip won't be as smooth and creamy.
  • Place the stale bread in a bowl and pour enough water to cover the bread. Let the bread soak for about 1 hour. Then remove the bread from the bowl and squeeze it really well with your hands to remove all the water. Place it in a bowl and set it aside.
  • Peel the onion and cut it into smaller pieces. Place inside a blender or food processor along with the lemon juice and white Tarama. Blend until smooth paste forms. Then incorporate the bread in bits at a time and keep blending until nice and smooth.
  • Add the olive oil in slowly, while keep blending until it all gets incorporated into the dip. Then place the Tarama Dip in a bowl or food container and refrigerate for about 2 hours before serving.

Nutrition Facts : ServingSize 1 large bowl, Calories 2322 kcal, Carbohydrate 177 g, Protein 55 g, Fat 161 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 612 mg, Sodium 2626 mg, Fiber 19 g, Sugar 22 g

TARAMASALATA



Taramasalata image

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

4 ounces salmon roe
Juice of 1/2 to 1 lemon
1 clove garlic peeled
8 ounces panko soaked in water and squeezed
Olive oil
8 ounces peeled, boiled Yukon Gold potato (about 2 medium potatoes)

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

TARAMOSALATA



Taramosalata image

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

13 ounces bread, crust removed
cold water to cover
½ cup olive oil
1 small onion, roughly chopped
1 large lemon, juiced
1 cup tarama (cured carp, cod, or mullet roe)

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

TARAMASALATA



Taramasalata image

Provided by Food Network

Time 25m

Number Of Ingredients 8

4 ounces almonds, blanched and sliced
11/3 pounds Idaho potato, boiled with skin, peeled and chilled
1/2 yellow onion, peeled and cut into thirds
11/4 pounds tarama
8 ounces corn oil
8 ounces lemon juice
1 1/4 pounds tarama
5 ounces seltzer

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



Taramasalata image

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

1 large potato, peeled and cut into 1/2 inch pieces (10 - 12 oz.)
4 ounces codfish roe (tarama)
3 tablespoons fresh lemon juice
1/4 onion, minced
1/2-1 cup olive oil
bread, for serving

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.

TARAMOSALATA



Taramosalata image

Provided by Jonathan Reynolds

Categories     condiments, appetizer

Time 1h20m

Yield About 8 cups. (Send some home with all your guests!)

Number Of Ingredients 8

4 cups corn oil
1/2 yellow onion, coarsely chopped
1 1/3 pounds (about 2) Idaho potatoes, boiled, peeled, cooled and chopped
1 1/2 cups blanched, sliced almonds
1 cup (8 ounces) tarama (carp roe caviar)
1 1/4 cups lemon juice
1/2 cup olive oil
1 cup seltzer, or as needed

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, HOMEMADE



Taramasalata, Homemade image

You can buy this anywhere, but somehow there is always a slightly artificial flavour to it ... I made this tonight, and it's not too bad. Because Zaar's computer prefers definitive quantities, please see extra notes below. It actually needs a night in the fridge, but I didn't have the time to do that. It will not have the bright pink appearance of the supermarket taramasalata ... and I'm not going to add artificial colour!! Also, this recipe needs to be tasted, and adjusted: I bow to Zaar's computer which wants definite quantities, but the answer is still to taste and adjust. I dislike using potatoes, which gives tarama (to my taste) a rather glutinous taste.

Provided by Zurie

Categories     European

Time 15m

Yield 1 cup

Number Of Ingredients 8

1 cup fresh white breadcrumbs or 1 cup brown bread
7 ounces codfish roe, tinned (weight approx.)
3 ounces sweet onions, chopped roughly
1/4 teaspoon liquid smoke, concentrated (optional)
1/2 teaspoon finely chopped garlic
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/4 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 804.4, Fat 54.8, SaturatedFat 8.8, Cholesterol 742.2, Sodium 1072.5, Carbohydrate 38.6, Fiber 2.5, Sugar 6.7, Protein 48.8

TARAMASALATA



Taramasalata image

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

100g crustless stale white bread (about 5-6 slices)
250g smoked cod's roe
½ red onion, chopped
1 garlic clove, chopped
1 lemon, juiced
75ml olive oil, plus a drizzle to serve
75ml sunflower oil
toasted pittas, to serve

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



Taramasalata image

Categories     Pepper     Spring     Raw     Boil

Yield makes 1 cup

Number Of Ingredients 5

1/2 cup tarama (from one 8-ounce jar)
1/2 russet potato, peeled and cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil

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

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2010-02-12 Tins of sardines, mackerel, smoked oysters, anchovies and tuna went into the cupboard - simple lunches at the ready with just a pop of the tab and some grainy mustard, crackers and fresh vegetables. In the refrigerator were jars of pickled herring ready to enjoy as-is, or to enhance creamed style with a dollop of yogurt or creme fraîche and ...
From nourishedkitchen.com


TARAMASALATA RECIPE - GREAT BRITISH CHEFS
5. To make the sourdough croûtes, heat the olive oil in a large pan. Add the bread and fry on a medium-high heat for 2 minutes on each side until the bread is golden and crunchy. 3 tbsp of olive oil. 4 slices of sourdough bread. 6. To plate, boil an egg and separate the yolk from the white.
From greatbritishchefs.com


SMOKED SALMON TARAMASALATA | GREEK RECIPES | GOODTO
2013-08-12 Method. Place the smoked salmon, cream cheese, yogurt, lemon zest and horseradish (if using) into a food processor and whiz until smooth, then season to taste with black pepper. Spoon into serving bowl. And serve with some salmon caviar on top, if liked.
From goodto.com


TARAMOSALATA - FISH ROE SPREAD - DIANE KOCHILAS
Taramosalata is the whipped dip with a base of fish roe (tarama) and either potatoes, bread, or a combination of either and nuts. On Ikaria, there is no one specific recipe; most people make the classic stale-bread-tarama version.
From dianekochilas.com


KETO TARAMASALATA, DELICIOUS AND NUTRITIOUS RECIPE BY ... - GREEK …
2020-02-27 Taramasalata is a famous Greek dip made from tarama, the salted or cured fish roe (cod, carp, or grey mullet). This nutritious ingredient is then mixed with olive oil, garlic, lemon juice, and starchy ingredients to make it thick. However, some old recipes call for the almond meal which gives us some hope here! There are versions with spring onions, peppers, vinegar…
From greekgoesketo.com


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