Taramosalata Fish Roe Recipes
TARAMOSALATA
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
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
TARAMOSALATA - FISH ROE SPREAD
Taramosalata is the whipped dip with a base of fish roe (tarama) and either potatoes, bread, or a combination of either and nuts. On Ikaria, there is no one specific recipe; most people make the classic stale-bread-tarama version. My husband makes a mean taramosalata, which is exceedingly creamy thanks to the unabashed use of olive oil. He spikes it with refreshing dill and red peppercorns, definitely not traditional but delicious nevertheless. This is his recipe. Note: In the United States, one typically finds pink tarama, which has been dyed in order to make it more attractive to the consumer. In Greece, both the pink and undyed, white, variety are sold.
Provided by Diane Kochilas
Number Of Ingredients 6
Steps:
- Peel, wash and cube the potatoes. Bring to a boil in unsalted water and simmer until cooked.
- Remove the potatoes from the water with a slotted spoon and transfer immediately to the bowl of a food processor. Reserve the hot boiling liquid.
- Add the tarama and lemon juice. Pulse on and off continuously until the mixture is pureed. Then, add ½ a cup of the hot boiling liquid and pulse a few more times.
- Then, pulsing all the while, add the olive oil, slowly drizzling it into the mixture, for about 4 minutes total.
- If the mixture is loose, add a few more drops of the hot boiling water, and pulse on and off again.
GREEK TARAMOSALATA
Steps:
- Break bread in to small pieces and soak in water to soften - squeeze out excess water and set aside.
- Put onion in food processor (If you don't like onions - leave them out).
- Add taramas, lemon juice, and 1/2 of olive oil; blend until paste begins to form.
- Add in bread, remaining olive oil, and blend again until smooth paste.
- Garnish with a few Kalamata olives and serve with bread!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
TRADITIONAL TARAMOSALATA
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
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
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2.5/5 (2)Estimated Reading Time 50 secsServings 6
- Trim the crusts from the bread, break it into large pieces, and place in a medium bowl. Cover with water, then immediately grab the pieces of bread and squeeze most of the water out of them with your hands.
- Put the bread, fish roe, and garlic in a blender or food processor. Turn on the blender to thoroughly combine the roe and bread.
- With the motor on the blender running, gradually pour the oils into the fish roe mixture, until it has all been added. Add the lemon juice and white pepper. Taste, and add more lemon juice if desired.
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- In a blender add the onion and some of the lemon juice (or some of the olive oil) and blend on low speed until puréed. Add the taramas and mix to blend.
- Start adding 2 - 3 slices of bread each time as well as some of the olive oil and lemon juice and mix until incorporated.
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- Blend the onion with the water for a few seconds, then pass the mixture through a strainer and collect 1/2 a cup (120 grams) of onion water (this method gives some onion flavor to the taramasalata without making it too heavy)
- Process: Transfer the bread, the fish roe (tarama), the lemon juice, the pinch of sugar, the onion water and the olive oil to the bowl of a food processor and blend for 1-2 minutes until everything is smooth and homogenized.With the machine running, add the sunflower oil gradually in a thin stream. As you add the oil the mixture will start to thicken (it's the same thing as making mayonnaise). Scrape the bowl with a spatula and process for one more minute.
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- Peel and cut your potatoes into chunks. Bring a large pot of water to a boil and cook your potatoes until they are fork tender. Reserve 1/2 cup of the water that the potatoes boiled in and then drain the potatoes.
- Using a potato masher, mash the potatoes until they are smooth. Add a bit of the reserved water if you need some liquid to make the potatoes easier to mash. Allow to cool.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the mashed potatoes with the vegetable and olive oil. Mix until well combined and then add the grated onion and the lemon juice. Mix until well combined and your mixture is smooth and free of any lumps.
- Stop your mixer and then spoon in your tarama. Turn the speed back up to medium and mix until just combined. You will need to use a rubber spatula to scape down the sides. If you find that your taramosalata is too thick, fill the jar which your tarama came in with cold water and shake it. Then, add up to 6 tablespoons of this water to the taramosalata until you get the texture that you like.
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