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Ingredientes
- Â Â + c. smoked cod roe
- 1 c. Extra virgin olive oil
- 1 x Garlic clove
- 2 Tbsp. Lemon juice
- 2 Tbsp. Minced parsley
- 1 Tbsp. Finely minced onion (or possibly More to taste)
- Â Â Freshly milled black
- Â Â Pepper
- Â Â PROCEDURE
- 1 x Cover cod roes for a few
- Â Â Min in boiling water
- Â Â To loosen skins, then peel
- Â Â Them.
- 2 x Crush garlic and rub
- Â Â Around a mixing basin
- Â Â (bowl). Throw away garlic.
- 3 x Dice roe, add in 2 Tbsp oil,
- Â Â And stand for 15 min
- Â Â To soften.
- 4 x Pass roe through sieve
- Â Â Into garlic-rubbed basin
- Â Â And beat till smooth.
- 5 x Add in half the lemon juice,
- Â Â g Beat in the rest
- Â Â Of the oil, adding the
- Â Â Remainder of the lemon
- Â Â Juice at the half-way
- Â Â Stage.
- 6 x Stir in the minced onion,
- Â Â Parsley and black pepper
- Â Â To taste.
- 7 x Refrigerateand serve.
- Â Â NOTES
- Â Â This recipe can be made with any
- Â Â Kind of fish roe. Greeks sometimes
- Â Â Add in + c. of cooked potatoes.
- Â Â The only tricky bit comes in adding
Direcciones
- The oil: you should do it a little at a time like preparing mayonnaise, and be careful not to let the oil separate. If it does begin to separate, add in another dash of lemon juice. Taramosalata will keep for about a week under refrigeration. TARAMOSALATA-1 u Greek smoked fish-roe pate
