Tarama Salata Recipes

GREEK TARAMA DIP (TARAMOSALATA)

Steps:

• Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Season with a bit of salt and bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
• Using a slotted spoon transfer the potatoes to your electric mixer's bowl. With the whisk attachment on, mash the potatoes, adding some of the water they've boiled in. Once you have really light and very soft mashed potatoes turn your mixer off and let the potatoes cool down to room temperature. NOTE: The mashed potatoes need to be really soft and moist, not dense. Because the dip is going to get refrigerated, therefore the potatoes will thicken even more when cooled.
• Then add the pink Tarama into a blender or food processor along with the lemon juice, and the red onion peeled and cut into smaller pieces. Blend until smooth paste forms.
• Add this paste to the mashed potatoes. And using your electric mixer with the whisk on start mixing over medium speed, to incorporate the blended Tarama paste. (you may do this in a food processor if you own a large one that can fit the mashed potatoes) Then slowly pour in the olive oil while beating, until you have incorporated it all into the dip. Place the Tarama Dip in a food container or bowl and refrigerate for 2 hours before serving.
• NOTE: You can make this dip using a potato masher instead of the electric mixer. But the dip won't be as smooth and creamy.
• Place the stale bread in a bowl and pour enough water to cover the bread. Let the bread soak for about 1 hour. Then remove the bread from the bowl and squeeze it really well with your hands to remove all the water. Place it in a bowl and set it aside.
• Peel the onion and cut it into smaller pieces. Place inside a blender or food processor along with the lemon juice and white Tarama. Blend until smooth paste forms. Then incorporate the bread in bits at a time and keep blending until nice and smooth.
• Add the olive oil in slowly, while keep blending until it all gets incorporated into the dip. Then place the Tarama Dip in a bowl or food container and refrigerate for about 2 hours before serving.

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:

• 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.

TARAMASALATA

Steps:

• Before you start, soak the cod's roe in cold water for at least a couple of hours, then rinse and drain it thoroughly before peeling off the skin. Now put the roe in a mixing bowl and mash it first to a pulp using a fork then, with an electric beater, whisk it at top speed, gradually pouring in the lemon juice. Now start adding the oils a drop at a time (still whisking as you would when making mayonnaise) and keep adding oil until the mixture becomes solid and dry - forming lumps and working its way up the sides of the bowl. At this stage you can start to beat in a little boiling water, say 2 fl oz (55 ml) or just enough to turn the mixture into a soft mousse. (Don't add the water before the mixture has become solid or it will separate.) Finally add the crushed garlic and parsley, and serve with croutons or warm pitta bread and Greek olives.

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.

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.

TRADITIONAL TARAMOSALATA

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.

TARAMA SALATA

Steps:

• For bread they suggested using a firm bread!
• soak bread in water and squeezed dry.
• Using a good processor, blend onions, garlic and parsley until evenly chopped.
• Add tarama and bread until evenly mixed. Continue processing and slowly add olive oil and lemon juice.
• Transfer to serving dish and chill at least 2 hours.
• This spread is delicious when accompanied by toast points and celery.
• Tarama is mullet roe from greece. It is available in specialty food markets.

TARAMASALATA

Steps:

• 1. Soak the bread in water for five minutes, then squeeze most of the water out with your hands. 2. In a food processor add the bread, roe, onion and garlic and process until you have a smooth paste. 3. With the machine running, add some of the oil very slowly, then a little lemon juice, then more oil, alternating until all the oil and lemon juice is combined and it is a smooth consistency. Add 80ml of warm water and process again - this will help make the dip light and fluffy. 4. Spoon into a serving bowl, top with some salmon caviar (if using) and serve with flat bread. Drink: Assyrtiko would be perfect, or riesling.

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.

GREEK TARAMASALATA RECIPE

Steps:

• Tear the bread up into small pieces and add it to a large mixing bowl. Add as much water until the bread is submerged.
• Let the bread soak in the water for 5 minutes. Then in the meantime add the red onion to a clean blender together with half of the fish roe.
• Blend until you get a rather smooth puree. Squeeze out the soaked bread and add half of it to the blended fish roe. Also add half of the olive oil and a pinch of pepper and salt.
• Blend again into a creamy mixture. Then add the rest of the fish roe (you can keep a pinch of it aside for garnish just like I did later on if you like).
• Pulse again. Then add the rest of the soaked and squeezed out bread, the lemon juice and the olive oil that is still left.
• Blend well. Now adjust the thickness of the fish roe dip. You can add extra olive oil or water if you like it more runnier. I like this dip best if it is pretty thick and creamy. Do whatever you like! Then check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.
• Scoop the fish roe dip in a clean bowl, sprinkle with the salted capers and serve.

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.