Taramosalata Fish Roe Spread Recipes

TARAMOSALATA - FISH ROE SPREAD

Steps:

• Peel, wash and cube the potatoes. Bring to a boil in unsalted water and simmer until cooked.
• Remove the potatoes from the water with a slotted spoon and transfer immediately to the bowl of a food processor. Reserve the hot boiling liquid.
• Add the tarama and lemon juice. Pulse on and off continuously until the mixture is pureed. Then, add ½ a cup of the hot boiling liquid and pulse a few more times.
• Then, pulsing all the while, add the olive oil, slowly drizzling it into the mixture, for about 4 minutes total.
• If the mixture is loose, add a few more drops of the hot boiling water, and pulse on and off again.

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.

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.