If you are looking for a delectable and savory dip or spread to tantalize your taste buds, then taramosalata is the perfect choice for you. This classic Mediterranean dish is known for its creamy texture and rich, salty flavor. Made from a blend of fish roe, bread, lemon juice, olive oil, and other seasonings, taramosalata is a versatile dish that can be enjoyed as an appetizer, a spread for sandwiches or crackers, or even as a sauce for fish or vegetables. If you are ready to embark on a culinary journey and discover the authentic taste of taramosalata, then let us dive into the world of this exquisite dish.
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TARAMOSALATA
Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Seafood
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
- Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.7 g, Cholesterol 139.6 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 456 mg, Sugar 3.1 g
TARAMOSALATA: CARP ROE SPREAD
Steps:
- Combine the water and milk. Soak the bread in water and milk and squeeze it dry. Put the bread, tarama, onion, lemon juice, and olive oil in a food processor and blend until smooth. Add water as needed. Fold in chopped parsley and refrigerate overnight. Serve with crostini. Notes: Taramosalata is found in every Greek household, especially during the Lenten season. It is also Also very popular in taveranas all over Greece. It is best eaten on crisp pita or crackers as a meze with ouzo or Restina wine. It is a dish that Greeks eat on a daily basis.
- For crostini:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the garlic and butter. Brush the butter/garlic mixture onto each slice of bread. Place the bread on a sheet pan and bake until crisp and golden brown, about 10 minutes.
TARAMOSALATA
Provided by Jonathan Reynolds
Categories condiments, appetizer
Time 1h20m
Yield About 8 cups. (Send some home with all your guests!)
Number Of Ingredients 8
Steps:
- Have ready a stand mixer fitted with a grinding attachment. (You may use a ricer or grater, but the results will not be the same). Coat your mixing bowl with a small amount of corn oil. Pass the onion, potatoes and almonds through the grinder and into the bowl. Fold in the tarama.
- Remove the meat grinder and fit the mixer with the paddle (or use a wooden spoon). With the mixer on medium, add the lemon juice and then the remaining corn oil in a slow and steady stream. Slowly add the olive oil, mixing constantly. Add the seltzer a few tablespoons at a time. It should have the consistency of a light and airy mousse. Refrigerate for at least one hour before serving.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 125 milligrams, Sugar 1 gram, TransFat 0 grams
TARAMOSALATA
This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.
Provided by evelynathens
Categories Spreads
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Soak the bread in water for 5 minutes and squeeze dry between hands.
- Put in food processor along with tarama, onion and garlic.
- With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.
Nutrition Facts : Calories 876.4, Fat 67.9, SaturatedFat 9.6, Sodium 626.3, Carbohydrate 59.6, Fiber 3.6, Sugar 2.4, Protein 9.5
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will result in a better-tasting taramosalata. Look for high-quality fish roe, good-quality olive oil, and fresh lemon juice.
- Don't over-process the ingredients: Taramosalata is a rustic dip, so it's not necessary to over-process the ingredients. Simply pulse them in a food processor until they are combined and smooth. Over-processing can make the dip too creamy and lose its texture.
- Use a good-quality olive oil: The olive oil in taramosalata plays an important role in the flavor of the dip. Use a good-quality extra virgin olive oil that has a fruity, flavorful taste.
- Chill the dip before serving: Taramosalata is best served chilled. This allows the flavors to meld and develop.
- Garnish the dip with herbs or spices: Garnish the taramosalata with fresh herbs, such as dill or parsley, or with spices, such as paprika or cumin. This will add a pop of color and flavor to the dip.
Conclusion:
Taramosalata is a delicious and versatile dip that can be enjoyed as an appetizer, a spread, or a sauce. It is easy to make and can be tailored to your own taste preferences. Experiment with different types of fish roe, herbs, and spices to create your own unique taramosalata recipe. Enjoy!
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