Traditional Taramosalata 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
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
TARAMASALATA
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
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
TARAMASALATA
While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate - with feta and kalamata olives, some marinated octopus and skordalia - save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing - to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer - add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.
Provided by Gabrielle Hamilton
Categories dips and spreads
Time 15m
Yield A generous 3 cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams
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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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