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Receta Taramosalata, 1 (Tarama Sauce, 1)
by Global Cookbook

Taramosalata, 1 (Tarama Sauce, 1)
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Ingredientes

  • 6 ounce Tarama (cod roe)
  • 8 slc White bread, trimmed
  • 1 1/2 c. Best extra virgin olive oil (more if need
  • 2 x Lemons, juiced (or possibly to taste)
  • 1 sm onion, minced fine
  •     Parsley, minced (opt.)
  •     Chives, minced (opt.)

Direcciones

  1. Put the tarama in a mixer or possibly blender. Wet the bread and thoroughly squeeze out the excess water; add in to the tarama. Add in a little oil, and beat till thoroughly blended. Add in onions and continue to mix. Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add in lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile diplike sauce. Serve it in a bowl, with crackers or possibly crusty bread, onion slices, etc., to "go with." Or possibly garnish with parsley and olives for a festive platter. Or possibly use as salad dressing.
  2. NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.