Taramosalata
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Taramosalata
  Greek    Appetizers  
Last updated 6/12/2012 12:55:55 AM. Recipe ID 17921. Report a problem with this recipe.
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      Title: Taramosalata
 Categories: Greek, Appetizers
      Yield: 8 servings
 
      3 sl French/Italian bread; -OR-
      2 md -Potatoes, boiled & peeled
      5 oz Tarama (fish roe)
      1 c  Olive oil
      1    Lemon's juice (or more)
      2 tb Vinegar
      1 tb Water (more if necessary)
    1/2    Onion, (optional); grated
 
  Soak the tarama in warm water a few minutes, then rinse and drain. If
  using bread slices, discard crusts, soak bread in water, then squeeze
  dry. Using an electric blender or electric mixer (or old-fashioned
  mortar and pestle), thoroughly blend the bread or potatoes and the
  tarama. Add the olive oil as slowly as possible, blending at medium
  speed, plus a little water if the mixture forms peaks. Add the grated
  onion, if desired, then whip at high speed for a few minutes.
  
  Note: The flavor may be mitigated to suit taste by adding more bread
  or potato; a too-salty taste may be adjusted by dropping in a few
  tablespoons of sour cream while blending. Leftover taramasalata can
  be stored in a covered jar in the refrigerator for 7 to 10 days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, NY.
  
  Typed for you by Karen Mintzias
 




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Recipe ID 17921 (Apr 03, 2005)

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