Taramosalata (smoked fish-roe pate)

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

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