Category: Mediterranean Diet, Cretan Recipe.
Serves: 6Preparation time: 30min
Some tips for making superior Taramosalata:
Taramosalata is what Greeks call “the king of appetizers”. The main ingredient in it is tarama – a firm, pale pink salted fish roe. If you can’t find that, try salted cod or carp roe instead. The roe is mixed with moistened bread and other flavorful ingredients to make a spread or dip.
Good taramosalata depends on the quality and proportion of ingredients. Flavorful tarama, or fish roe, is a prerequisite, of course, along with sunny tasting extra virgin olive oil – avoid cheap, bland vegetable oil – freshly squeezed lemon juice and mashed potatoes made from mealy, not watery, spuds. The dip should be frothy, not runny, and taste of the Aegean – seductive, mysterious, piquant. It should make you feel like dancing the misirlou.
- 100gr fish-roe
- 300gr boiled potatoes
- 1 cup ^eleon^ - Extra virgin olive oil $
- 1 small onion, grated
- 1 1/2 lemons, juiced
- Mash the fish-roe, the potatoes and onions, until you get a smooth paste.
- Add the olive oil and the lemon juice in small quantities.
- Garnish with olives and the heart of a lettuce or with finely chopped parsley.
- Instead of potatoes you can use breadcrumbs soaked in water.
Luxury Olive Oil family co.