Best Taramasalata From The Kitchen Princess Manga Recipes

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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.

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

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

TARAMASALATA



Taramasalata image

From "Hip Dips" this one is slightly different from the other four posted on Zaar. Smoked fish roe can usually be found in the larger supermarkets but if you can't find it then use regular fish roe and add 1/4 tsp liquid smoke. Needs no less than 1 hour refrigeration time but best overnight.

Provided by Julie Bs Hive

Categories     Greek

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces smoked codfish roe
1 small onion, quartered
1 cup fresh white breadcrumbs
1 large garlic clove, crushed
1 large lemon, juice and rind of
2/3 cup extra virgin olive oil
6 tablespoons hot water
pepper
black olives (to garnish)
peppercorn (to garnish)

Steps:

  • Remove skin from the fish roe. Put the onion in a food processor and chop fienly. Add the cod roe in small pieces and process until smooth. Add breadcrumbs, garlic, lemon rind and juice, and mix well together.
  • With the food processor still running, very sklowly pour in the oil. When all the oil has been incorporated, blend in the water. Season with pepper.
  • Transfer the mixture to a serving bowl and chill for at least an hour before serving. Garnish with olives and capers.

Nutrition Facts : Calories 290.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 141.4, Sodium 86.7, Carbohydrate 5.7, Fiber 0.4, Sugar 0.8, Protein 9.2

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

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