Best 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.

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.

TARAMOSALATA-STUFFED SNOW PEA PODS

Steps:

• In blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
• Blend briefly.
• Add breadcrumbs and lemon juice and blend briefly again.
• Trickle in oil very slowly while blending.
• When mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
• Adjust seasoning, seeing if it needs some salt and add pepper to taste.
• Set aside.
• Steam snow peas about 3 minutes, until they puff up and turn bright green.
• Drain and run under cold water.
• When cool enough to handle, trim off stem end and strings.
• This will open peas.
• Fill a pastry tube with the taramosalata (the carp-roe spread) and pipe in about ½ to 1 tablespoon of it into each pea pod.
• Chill 1 hour.
• Serve cold.

GREEK FISH ROE DIP "TARAMOSALATA"

Steps:

• 1. In a large bowl soak the bread with water. Let it soak thoroughly. With your hands or by using a cloth towel squeeze all excess water. Transfer to a bowl and set aside til need.
• 2. In a food processor add the quartered onion, process for a few seconds, add the fish roe and continue mashing until the mixture is white. Add the soaked bread, little by little, pepper and lemon juice (depending on their acidity and your preference) Beat for 3-4 minutes until the mixture is combined and fluffy.
• 3. Gradually pour the olive oil in slow and steady stream while beating. If your food processor doesn't have an opening, add the oil in 1/4 cup batches .Taste and adjust lemon & pepper to your liking. Salt is not added in this recipe cause the fish roe is salty enough on it's own.
• 4. Garnish with chopped green part od green onion, chopped parsley and /or olives. ENJOY!.
• 5. Serve with traditional "Lagana" a kind of flat bread made only on Clean Monday. Any other time of the year serve with bread sticks and crusted bread
• 6. TIP: Throughout the whole process you should taste and add more or less ingrdients, judging to your personal taste.The texture should be creamy & smooth.