Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | + 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 |
\N \N | More to taste) |
\N \N | Freshly milled black |
\N \N | Pepper |
\N \N | PROCEDURE |
1 each | Cover cod roes for a few |
\N \N | Minutes in boiling water |
\N \N | To loosen skins, then peel |
\N \N | Them. |
2 eaches | Crush garlic and rub |
\N \N | Around a mixing basin |
\N \N | (bowl). Discard garlic. |
3 eaches | Dice roe, add 2 Tbsp oil, |
\N \N | And stand for 15 minutes |
\N \N | To soften. |
4 eaches | Pass roe through sieve |
\N \N | Into garlic-rubbed basin |
\N \N | And beat until smooth. |
5 eaches | Add half the lemon juice, |
\N gram | Beat in the rest |
\N \N | Of the oil, adding the |
\N \N | Remainder of the lemon |
\N \N | Juice at the half-way |
\N \N | Stage. |
6 eaches | Stir in the chopped onion, |
\N \N | Parsley and black pepper |
\N \N | To taste. |
7 eaches | Chill and serve. |
\N \N | NOTES |
\N \N | This recipe can be made with any |
\N \N | Kind of fish roe. Greeks sometimes |
\N \N | Add + cup of cooked potatoes. |
\N \N | 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. TARAMOSALATA-1ù Greek smoked fish-roe pate