Recipe for taramosalata. Any Greeks here?!
Hi all! Just wondering if any of you know the right recipe for taramosalata spread!.
So, am I supposed to use up the bread crust or not!? I made it without the crust and it turned out fine!. But would it make a better/worse consistency if I add in the crust!? Thanks for the help!.Www@FoodAQ@Com
So, am I supposed to use up the bread crust or not!? I made it without the crust and it turned out fine!. But would it make a better/worse consistency if I add in the crust!? Thanks for the help!.Www@FoodAQ@Com
Answers:
I am a former chef and worked with many greeks and have made it a time or 2 myself, one thing you can do is add 1 small boiled potato to the mixutre and slowy beat in the olive oil like making maoynaisse!.
I would trim the bread, and use the crusts for bread crumbs, and I would use an Italian loaf and just break up the inner part, even do it the night before and let it dry on the counter, just make sure to cover the bread, cats and other pets like to nibble!.
The carp roe or the tara, can be tinted some I have sen add a smidge of paprika to make it a pinky colour, just make sure to watch the salt, lemon will cover some but it can get overwelmed if you do not taste it as you go!.Www@FoodAQ@Com
I would trim the bread, and use the crusts for bread crumbs, and I would use an Italian loaf and just break up the inner part, even do it the night before and let it dry on the counter, just make sure to cover the bread, cats and other pets like to nibble!.
The carp roe or the tara, can be tinted some I have sen add a smidge of paprika to make it a pinky colour, just make sure to watch the salt, lemon will cover some but it can get overwelmed if you do not taste it as you go!.Www@FoodAQ@Com
One genuine Greek recipe that I know of but it contains quite a lot of oil:
200 g of white tarama
350 g of bread (no crust)
200 g olive oil
1 small onion
2 lemons juice of
Salt and pepper to taste!.
Soak and squeeze dry the bread and add in blender with tarama, onion, salt, pepper and mix!.
Beat together and add gradually to the above the oil and the lemon juice
The final mix can be tried and adjusted if necessary by adding according to one's taste more bread, oil, lemon juice, salt, pepper!.
People that don't like the taste of olive oil substitute it with some other oil eg corn oil!.Www@FoodAQ@Com
200 g of white tarama
350 g of bread (no crust)
200 g olive oil
1 small onion
2 lemons juice of
Salt and pepper to taste!.
Soak and squeeze dry the bread and add in blender with tarama, onion, salt, pepper and mix!.
Beat together and add gradually to the above the oil and the lemon juice
The final mix can be tried and adjusted if necessary by adding according to one's taste more bread, oil, lemon juice, salt, pepper!.
People that don't like the taste of olive oil substitute it with some other oil eg corn oil!.Www@FoodAQ@Com
Ingredients
4 slices sourdough bread, crusts removed (3/4 inch slices)
6 ounces tarama (fish roe, the white is MUCH better than the pink)
1 small onion, finely chopped (very small)
1 garlic clove, mashed
3/4 cup olive oil
2 lemon, juice
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!.Www@FoodAQ@Com
4 slices sourdough bread, crusts removed (3/4 inch slices)
6 ounces tarama (fish roe, the white is MUCH better than the pink)
1 small onion, finely chopped (very small)
1 garlic clove, mashed
3/4 cup olive oil
2 lemon, juice
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!.Www@FoodAQ@Com
Whole Foods Market has a great recipe, http://www!.wholefoodsmarket!.com/recipes/!.!.!.Www@FoodAQ@Com