Taramosalata~ 1 (tarama sauce~ 1)
Yield: 1 Servings
Ingredients:
- 6 oz Tarama (cod roe)
- 8 sl White bread trimmed
- 1 1/2 c Best olive oil (more if need
- 2 ea Lemons juiced (or to taste)
- 1 ea Sm. onion
Instructions:
chopped fine Parsley chopped (opt.) Chives chopped (opt.) Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil and beat until thoroughly blended. Add onions and continue to mix. Pour additional oil slowly into the tarama beating constantly to make a smooth cream-colored paste. Add lemon juice a little at a time to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice some like less. No matter: the end result is always a tasty rather thick versatile diplike sauce. Serve it in a bowl with crackers or crusty bread onion slices etc. to "go with." Or garnish with parsley and olives for a festive platter. Or use as salad dressing. NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.
