Taramosalata (smoked fish-roe pate)

1 Servings

Ingredients

Quantity Ingredient
+ cup smoked cod roe
1 cup Olive oil
1 each Garlic clove
2 tablespoons Lemon juice
2 tablespoons Chopped parsley
1 tablespoon Finely chopped onion (or
More to taste)
Freshly milled black
Pepper
PROCEDURE
1 each Cover cod roes for a few
Minutes in boiling water
To loosen skins, then peel
Them.
2 eaches Crush garlic and rub
Around a mixing basin
(bowl). Discard garlic.
3 eaches Dice roe, add 2 Tbsp oil,
And stand for 15 minutes
To soften.
4 eaches Pass roe through sieve
Into garlic-rubbed basin
And beat until smooth.
5 eaches Add half the lemon juice,
gram Beat in the rest
Of the oil, adding the
Remainder of the lemon
Juice at the half-way
Stage.
6 eaches Stir in the chopped onion,
Parsley and black pepper
To taste.
7 eaches Chill and serve.
NOTES
This recipe can be made with any
Kind of fish roe. Greeks sometimes
Add + cup of cooked potatoes.
The only tricky bit comes in adding

Directions

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. TARAMOSALATA-1ù Greek smoked fish-roe pate

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