Taramosalata~ 1 (tarama sauce~ 1)
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Taramosalata~ 1 (tarama sauce~ 1)
  Appetizers    Greek    Sauces  
Last updated 6/12/2012 1:26:14 AM. Recipe ID 60561. Report a problem with this recipe.
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      Title: Taramosalata~ 1     (tarama sauce~ 1)
 Categories: Appetizers, Greek
      Yield: 1 Servings
      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, 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.

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Recipe ID 60561 (Apr 03, 2005)

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