Taramosalata 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:

• 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 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

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:

• 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.

TARAMOSALATA

Steps:

• Soak the bread in water for 5 minutes and squeeze dry between hands.
• Put in food processor along with tarama, onion and garlic.
• With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.

SMOKED SALMON TARAMASALATA

Steps:

• Tip the salmon, soft cheese, crème fraîche and lemon juice into a food processor. Blitz everything until smooth, then stir in a very large pinch cracked pepper. Spoon the mix into a large bowl, drizzle with olive oil and serve with toasted pitta bread and olives.