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Taramosalata

chef.tim.lee's picture
Ingredients
  Smoked cod's roe 6 Ounce (1 Jar)
  White bread slices 6
  Onion 1⁄4 Large, grated
  Garlic 2 Clove (10 gm), mashed
  Olive oil 8 Tablespoon
  Heavy cream 6 Tablespoon
  Lemon 1 , juiced
  Gelatin 1 Teaspoon, dissolved in 1 tablespoon water
  Water 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Black olives 1 Tablespoon
  Hot toast 8 (For Serving)
Directions

GETTING READY
1) Trim off the bread crusts.
2) In a bowl, soak the bread slices in water.

MAKING
3) In a mortar, place the roe. Lightly squeeze the bread and add to the mortar.
4) Make a smooth paste by pounding with the pestle.
5) Add onion and garlic into the paste and stir well.
6) Drizzle in olive oil, cream and lemon juice alternately in small amounts and every time stir the mixture thoroughly, to give a smooth and even texture.
7) In a blender, transfer the mixture. Process the mixture to smoother consistency.
8) Add dissolved gelatin and keep on beating.

FINALIZING
9) Use individual soufflé dishes or ramekins, to pie the mixture nicely. Sprinkle parsley on top.

SERVING
10) Garnish with black olives and serve with hot toast on side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Cod
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
6

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