Tamarosalata Recipes

TARAMOSALATA

Taramosalata image

Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.

Provided by Diana Moutsopoulos

Categories Appetizers and Snacks Seafood

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

13 ounces bread, crust removed
cold water to cover
½ cup olive oil
1 small onion, roughly chopped
1 large lemon, juiced
1 cup tarama (cured carp, cod, or mullet roe)

Steps:

Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.7 g, Cholesterol 139.6 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 456 mg, Sugar 3.1 g

TARAMASALATA

Taramasalata image

While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate - with feta and kalamata olives, some marinated octopus and skordalia - save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing - to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer - add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.

Provided by Gabrielle Hamilton

Categories dips and spreads

Time 15m

Yield A generous 3 cups

Number Of Ingredients 6

Ingredients

4 ounces salmon roe
Juice of 1/2 to 1 lemon
1 clove garlic peeled
8 ounces panko soaked in water and squeezed
Olive oil
8 ounces peeled, boiled Yukon Gold potato (about 2 medium potatoes)

Steps:

Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
Purée until smooth and orangy-pink and "creamy."
Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
Season with a little salt and more lemon juice to taste.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams

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