TARAMOSALATA

Greek smoked fish-roe pate

Ingredients

• 150 g smoked cod roe
• 250 ml olive oil
• 1 garlic clove
• 30 ml lemon juice
• 5 g chopped parsley
• 10 g finely chopped onion (or more to taste)
• freshly milled black pepper

Procedure

1. Cover cod roes for a few minutes in boiling water to loosen skins, then peel them.
2. Crush garlic and rub around a mixing basin (bowl). Discard garlic.
3. Dice roe, add 30 ml oil, and stand for 15 minutes to soften.
4. Pass roe through sieve into garlic-rubbed basin and beat until smooth.
5. Add half the lemon juice, gradually beat in the rest of the oil, adding the remainder of the lemon juice at the half-way stage.
6. Stir in the chopped onion, parsley and black pepper to taste.
7. Chill and serve.

Notes

The only tricky bit comes in adding the oil: you should do it a little at a time like preparing mayonnaise, and be careful not to let the oil separate. If it does begin to separate, add another dash of lemon juice.

Taramosalata will keep for about a week under refrigeration.

Rating

Contributor

 
Marcus G Hand 
AT&T Information Systems, Middletown, New Jersey, USA 
mtuni!mgh 
 

Original header

Path: decwrl!recipes
From: mgh@mtuni (Marcus G. Hand)
Newsgroups: mod.recipes
Subject: RECIPE: Taramosalata
Message-ID: <6879@decwrl.DEC.COM>
Date: 12 Dec 86 07:51:23 GMT
Sender: recipes@decwrl.DEC.COM
Organization: AT&T Information Systems, Middletown, NJ, USA
Lines: 64
Approved: reid@decwrl.UUCP


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