Taramosalata



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Taramosalata

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Soak the tarama in warm water a few minutes, then rinse and drain. If using
bread slices, discard crusts, soak bread in water, then squeeze dry. Using
an electric blender or electric mixer (or old-fashioned mortar and pestle),
thoroughly blend the bread or potatoes and the tarama. Add the olive oil as
slowly as possible, blending at medium speed, plus a little water if the
mixture forms peaks. Add the grated onion, if desired, then whip at high
speed for a few minutes. Note: The flavor may be mitigated to suit taste by
adding more bread or potato; a too-salty taste may be adjusted by dropping
in a few tablespoons of sour cream while blending. Leftover taramasalata
can be stored in a covered jar in the refrigerator for 7 to 10 days.


Ingredients:

3 sl French or Italian bread;-OR-
2 md -Potatoes, boiled & peeled
5 oz Tarama (fish roe)
1 c Olive oil
1 Lemon's juice (or more)
2 tb Vinegar
1 tb Water (more if necessary)
1/2 Onion, (optional); grated

Serves:

8 Servings 		 
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