Taramasalata
Just whipped up some delicious taramasalata from an improvised recipe:
- 1 10-ounce jar tarama (carp roe). Make sure not to buy already-made taramasalata sold in similar jars. You could substitute other fish roe that hasn't been given a caviar treatment.
- 1-2 cloves garlic
- approximately 1/4 small onion, finely grated (I used a microplane)
- dash salt
- juice of one lemon
- about 1/2 cup extra-virgin olive oil
- four slices cheap white bread and some stale pita, soaked in water
- fresh-milled black pepper
Crush the garlic, onion and salt into a paste. Add the lemon juice and tarama and pound for a while to break up some of the eggs. Whisk in olive oil in a thin stream as if making a mayonnaise (which, indeed, you are). Squeeze out excess water from the soaked bread and pita; break up and whisk into the mixture and season with fresh-milled pepper. Adjust seasonings (if too salty, add more lemon juice).
Serve with wedges of pita, etc.
Labels: food blog interlude
posted at 5:33 PM
3 Comments:
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Taramasalata is terrific!
This bowl of garlicy goodness was a hit at the "luau." Thanks!
mmmmmm, is that..............HUMMUS? ;-p
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