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"Taramosalata", the famous Greek fish roe spread, is considered "poor man's caviar". The secret of its success lies in mashing together the fish roe and the bread to form a paste before the lemon juice, olive oil, and onion are added. Tarama is salt-cured carp roe. The eggs are small and pale orange.
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What You Need:
(To Make: 1½ cups)
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4 tablespoons tarama
8 slices white bread, crusts removed
¾ cup olive oil
4 tablespoons fresh lemon juice
1 teaspoon grated onion
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Translate this recipe:
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| How To Cook: |
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HAND METHOD:
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1. Place tarama in a mortar and pound it until the roe splits. Moisten bread under running water; squeeze out any excess.
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2. Add bread to tarama in the mortar and pound until they are completely blended, about 5 minutes.
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3. Put this mixture in a mixing bowl and beat with an electric mixer or a wooden spoon, adding small amounts of olive oil alternately with lemon juice.
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4. Beat for 5 minutes. Add onion and mix well.
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5. Serve in a bowl surrounded by crackers. Keep refrigerated.
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BLENDER OR FOOD PROCESSOR METHOD:
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1. Moisten bread under running water. Squeeze out any excess.
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2. Place tarama in bowl and process for 1 minute.
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3. With motor running, add bread, all the olive oil, lemon juice, and onion alternately to form a creamy mixture.
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