Greek Salad recipe: Taramosalata
Taramosalata
Once you've tried taramosalata, the tangy Greek appetizer, you'll never go back to onion dip. The smooth, pale coral pate is based on the roe of the gray mullet or cod combined with olive oil, lemon juice, minced onion, moistened bread and/or mashed potatoes. It's served with small triangles of pita bread, wizened black Greek olives, or with crisp crackers or toast.
Taramosalata is listed on the menu as "fish roe salad," which is a somewhat unappetizing and inaccurate way to describe something that tastes like a blend of caviar and very light cream cheese.
This pink, slick and tasty concoction often turns out to oily and too fishy-tasting, but not at Greek Islands, here it was smooth and pleasantly delicious.
Ingredients according Greek Salad recipe:
7 slices white bread
1 7-ounce jar of tarama
3 tablespoons grated onion
1 tablespoon minced garlic
Juice of 2 lemons
cup of olive oil
Chopped parsley
Bagel chips for dipping
Greek Salad recipe Directions:
Lightly toast the bread without letting it brown. Trim off the crust and soak the toast in water. Squeeze out the moisture and place in a food processor. Add the tarama and puree until smooth. Add the onion, garlic, lemon juice and bread, and puree again until smooth. Slowly add the olive oil in a stream with the processor running until the mixture becomes very smooth and creamy.
Spoon the taramosalata into a bowl, garnish with the parsley and serve with bagel chips.
Original Greek Salad recipe yield: 4 servings
Some tips for making superior Taramosalata:
Taramosalata is what Greeks call "the king of appetizers." The main ingredient in it is tarama - a firm, pale pink salted fish roe. If you can't find that, try salted cod or carp roe instead. The roe is mixed with moistened bread and other flavorful ingredients to make a spread or dip.
Good taramosalata depends on the quality and proportion of ingredients. Flavorful tarama, or fish roe, is a prerequisite, of course, along with sunny tasting olive oil - avoid cheap, bland vegetable oil - freshly squeezed lemon juice and mashed potatoes made from mealy, not watery, spuds. The dip should be frothy, not runny, and taste of the Aegean - seductive, mysterious, piquant. It should make you feel like dancing the misirlou.
Duplicate Greek Salad recipe at home and be different.
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