recipes@decwrl.UUCP (12/12/86)
TARAMOSALATA-1(A) USENET Cookbook TARAMOSALATA-1(A)
TARAMOSALATA
TARAMOSALATA-1 - Greek smoked fish-roe pate
This is a particular family favorite at my parents' house.
The word Taramosalata means "fish egg salad" in Greek.
INGREDIENTS (serves 6 )
1/2 cup smoked cod roe
1 cup olive oil
1 garlic clove
2 Tbsp lemon juice
2 Tbsp chopped parsley
1 Tbsp finely chopped onion (or more to taste)
freshly milled black pepper
PROCEDURE
(1) Cover cod roes for a few minutes in boiling water
to loosen skins, then peel them.
(2) Crush garlic and rub around a mixing basin (bowl).
Discard garlic.
(3) Dice roe, add 2 Tbsp oil, and stand for 15 minutes
to soften.
(4) Pass roe through sieve into garlic-rubbed basin
and beat until smooth.
(5) Add half the lemon juice, gradually beat in the
rest of the oil, adding the remainder of the lemon
juice at the half-way stage.
(6) Stir in the chopped onion, parsley and black
pepper to taste.
(7) Chill and serve.
NOTES
This recipe can be made with any kind of fish roe. Greeks
sometimes add 1/2 cup of cooked potatoes.
The only tricky bit comes in adding 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 another dash of lemon juice.
Taramosalata will keep for about a week under refrigeration.
RATING
Difficulty: moderate. Time: 40 minutes off and on. Preci-
sion: approximate measurement OK.
CONTRIBUTOR
Marcus G Hand
AT&T Information Systems, Middletown, New Jersey, USA
mtuni!mgh