Traditional Taramosalata Recipes

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TRADITIONAL TARAMOSALATA



Traditional Taramosalata image

Three recipes for this tasty and addictive Greek fish roe recipe. Here's how to make it the traditional way or the easy way and find out why it's healthy.

Provided by OliveTomato.com

Categories     Appetizer

Time 10m

Number Of Ingredients 5

9 ounces bread, without the crust*
9 ounces fish roe, carp or cod-avoid the pink colored kind, it should be light beige or 4-5 ounces for a milder taramosalata
1 ½ cup olive oil
Juice from 1 lemon
1/4-1/2 cup grated onion

Steps:

  • Soak the bread in water and then squeeze removing the water.
  • In a mortar melt the roe and then add the bread. Continue to melt in the mortar until smooth or you can use a food processor for this step.
  • Add gradually the oil and the lemon.
  • Serve the taramosalata in a plate.
  • You may add chopped onion.

Nutrition Facts : ServingSize 1 g, Calories 44 kcal, Carbohydrate 2.8 g, Protein 1.1 g, Fat 3.2 g

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

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

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

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