TARAMOUSALATA (GREEK CAVIAR SPREAD)
Yummy Greek caviar spread that will impress your guests and leftovers freeze well! Serve chilled with pita or crunchy bread. Leftovers can be frozen and thawed in the refrigerator when you have a craving again.
Provided by Tracy Tobias
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h5m
Yield 28
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick the potato in several places with a fork and place on a baking sheet.
- Bake the potato in the preheated oven easily pierced with a fork, 50 minutes to 1 hour. Cool completely in refrigerator. Peel and chop.
- Place the bread slices in a shallow dish; pour the milk over the bread to cover completely. Allow to soak a few minutes before squeezing as much moisture as possible from the bread, discarding the milk.
- Blend the bread, potato, carp roe, onion, lemon juice, and olive oil together in a food processor until fluffy, about 1 minute. Add more olive oil if needed to reach a desired consistency; chill. Garnish with the Greek olives to serve.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 6 g, Cholesterol 16.4 mg, Fat 4.8 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 64.2 mg, Sugar 1.4 g
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Md Eamin
[email protected]This is the perfect recipe for a party. It's easy to make and everyone loves it.
Sabtain Chaudhary
[email protected]This taramosalata was a bit too tangy for my taste. I think I'll add a bit more lemon juice next time.
Gh Haider
[email protected]I served this taramosalata with pita bread, vegetables, and crackers. It was a great way to start our meal.
Ali Pop
[email protected]This taramosalata is the perfect make-ahead appetizer. I made it a few days ahead of time and it was still delicious.
ibrar ibrarhussain
[email protected]I added a bit of smoked paprika to the taramosalata, and it gave it a really nice smoky flavor.
Whitebrawn Emmanuel
[email protected]I didn't have any dill on hand, so I used parsley instead. The taramosalata still turned out great.
Umu kulisi Mussa
[email protected]This recipe was too complicated for me. I think I'll try a simpler taramosalata recipe next time.
Ethan Van j
[email protected]I followed the recipe exactly, but my taramosalata turned out too salty. I think I'll use less salt next time.
Dj Gamez
[email protected]This is the best taramosalata I've ever had. It's so creamy and flavorful. I will definitely be making this again.
Cynthia Muinde
[email protected]I made this taramosalata for a Greek-themed dinner party, and it was a huge success. The flavor was spot-on and it was the perfect addition to our meal.
Kevin Cowie
[email protected]This taramosalata was a hit at my party! Everyone loved it. It's the perfect appetizer or snack.
Olusola Adewole
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fish eggs, but I'm so glad I did. The taramosalata was creamy and flavorful, and the fish eggs were not overpowering at all. I will definitely be making this again.
Bonginkosi Keyi
[email protected]This was my first time making taramosalata, and I'm so glad I tried this recipe. It was so easy to follow, and the results were delicious. I'll definitely be making this again.
Ming Wong
[email protected]I've made taramosalata before, but this recipe is by far the best. The addition of lemon juice and dill really brightens up the flavor. I will definitely be making this again.
Sr Sumon Sikder
[email protected]This taramosalata recipe is a keeper! It's so easy to make and the results are amazing. The flavor is light and creamy, with a perfect balance of saltiness and tang. I served it with pita bread and vegetables, and it was a huge hit.