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.
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Andrew Mbok
[email protected]I love the presentation of this dish. It's so colorful and inviting.
EKHLAS ALLAHABI
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Mujahid Khani
[email protected]I'm not sure what went wrong, but my taramasalata turned out really oily.
Aghanenu Ezekiel
[email protected]Not bad.
Inderpal Singh
[email protected]Meh.
Linette Malambo
[email protected]This recipe was a disaster. The taramasalata was too runny and the spring crudités were limp.
Josie Radai
[email protected]I'll definitely be making this again.
mri sharmin
[email protected]Yum!
Razib hawlader
[email protected]This is my new favorite taramasalata recipe! It's so easy to make and it always turns out perfect.
Uyi Imafidon
[email protected]I found this recipe to be a bit bland. I think it could use some more spices or herbs.
MD sojon Miya
[email protected]The taramasalata was a bit too salty for my taste, but I think that's because I used a store-bought taramasalata. I'll try making my own next time.
Muhammad Bello Tanja
[email protected]I love that this recipe uses spring crudités instead of bread or crackers. It makes it a much healthier and refreshing appetizer.
Dado Dadi
[email protected]This recipe was so easy to follow and the results were delicious. I'm definitely going to make this again.
Gina Lola
[email protected]I made this taramasalata for a party last weekend and it was a huge hit! Everyone loved it. I especially liked the way the lemon juice and dill balanced out the richness of the taramasalata.
Kitimbo Amiri
[email protected]Wow! This taramasalata is amazing! I've never had anything like it before. The flavor is so rich and creamy, and the texture is perfect. The spring crudités are a great addition, too. They add a nice crunch and freshness.
Allison Herrera
[email protected]This taramasalata recipe is a delicious and easy-to-make appetizer that is perfect for any occasion. I love the combination of flavors and textures, and the spring crudités add a refreshing touch.