Best 4 Taramasalata Recipes
Taramasalata, also known as taramosalata or tarama, is a Mediterranean and Middle Eastern creamy dip, spread, or salad made from salted and cured fish roe, usually carp or cod, mixed with lemon juice, olive oil, and bread crumbs. It is typically served as an appetizer or meze with pita bread, vegetables, or crackers. The dish is believed to have originated in Greece, where it is a popular dish served during Lent and other religious holidays. Today, taramasalata is enjoyed in many countries around the world and is often served at gatherings and celebrations.
Check out the recipes below so you can choose the best recipe for yourself!
TARAMASALATA
While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate - with feta and kalamata olives, some marinated octopus and skordalia - save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing - to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer - add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.
Provided by Gabrielle Hamilton
Categories dips and spreads
Time 15m
Yield A generous 3 cups
Number Of Ingredients 6
Steps:
- Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
- Purée until smooth and orangy-pink and "creamy."
- Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
- Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
- Season with a little salt and more lemon juice to taste.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams
TARAMASALATA
Make and share this Taramasalata recipe from Food.com.
Provided by mermaidmagic
Categories Potato
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place potato in saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer until cooked through.
- Drain and set aside to cool a bit.
- Process potato, roe, onion and lemon juice thoroughly.
- The more roe that is mashed, the better the dip will taste.
- Gradually add in the oil until thoroughly combined.
- Transfer to a serving bowl.
- Can garnish with kalamata olives if desired.
- Serve with bread.
TARAMASALATA WITH SPRING CRUDITES
Tarama is salted and cured carp or cod roe used in Greek and Turkish cooking. It ranges in color from orange-red to pale beige and can be found online or at specialty or Mediterranean markets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place roe in a bowl, and cover with cold water. Soak for 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse in sieve, and drain. Gather cheesecloth around roe, and squeeze out water.
- Meanwhile, place potato in a small saucepan, and add enough cold water to cover by 2 inches. Add salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
- Puree roe, potato, lemon juice, and pepper in a food processor. With machine running, add oil, and process until the mixture is smooth. Season with more pepper. Serve with toasts and crudites.
TARAMASALATA (FROM THE KITCHEN PRINCESS MANGA)
This is a recipe I found from one of my Japanese comics, and it's actually not that bad. Mind you, I've only had it once, and I was not the one cooking it, so I have very little idea of what the preparation time actually is, so I gave it my best guess.
Provided by Lady Black Mage
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Wash the potato and wrap it in saran wrap. Microwave it for 5 minutes. It is ready when you can poke a bamboo stick through it.
- Peel the potato while it's still hot. Put the potato in a bowl and crush it with a fork.
- Add to the bowl the mayonnaise, olive oil, and pepper. Stir. Salt to taste, and then you're done!
- You can cut cucumbers or red peppers and lay them on a plate and put the taramasalata in the middle. Add basil or mint to make it look attractive.
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't over-process the ingredients. Over-processing can make the taramasalata too smooth and lose its texture.
- Taste the taramasalata as you go. Adjust the seasonings to your liking.
- Serve the taramasalata chilled. This will help to firm it up and make it more flavorful.
- Garnish with fresh herbs, lemon wedges, or a drizzle of olive oil. This will add a pop of color and flavor.
Conclusion:
Taramasalata is a delicious and versatile dip or spread that can be enjoyed in many different ways. It's perfect for parties, picnics, or simply as a snack. With its creamy texture, salty flavor, and hint of smokiness, taramasalata is sure to please everyone at the table. So next time you're looking for a new and exciting appetizer, give taramasalata a try. You won't be disappointed!
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