Monday's Greek Recipe: Taramosalata

A. The Greek Dips

The Greeks love to have some dips for starters or even before starters such as taramosalata, meltzanosalata, tzatziki or tahini as they prepare the palate for what is to follow. Although most of these dips are available at supermarkets, they can't equal the homemade ones. Besides they are so easy to make as you can combine all ingredients together in the food processor.

B. Today's Recipe

 

Taramosalata - Fish-Roe Salad

for 5-6 servings

Ingredients

1 kilo (2 lbs 4 oz) peeled potatoes

300 gr fish-roe

1/2 teacup olive oil

the juice of two lemons

1 small onion finely chopped or grated

a few black olives

Directions

1. Boil and drain the potatoes.

2. When they are cold enough to handle peel them and mash them in the food processor.

3. While the food processor is working add the fish-roe,the grated onion and blend the ingredients for about 10 minutes gradually adding the olive oil and lemon juice altarnatively.

4. Decorate with some black olives, if you like,  and serve the taramolasalata as a dip with starters and hot pita bread.

Source: The Best Traditional Recipes of Greek Cooking ( Editions Haitalis)

Comments

[Jeff]

That sounds pretty much like ambrosia. What else could I expect from a Greek semi-goddess? I guess ouzo is the divine nectar?

[Christina]

Although I enjoy cooking, I have never made my own taramosalata because I had the impression that it's a fuss to make at home. Your recipe is really so simple and easy and I am going to try it. Thanks for sharing it.

[Anastasia]

It's.... very close to ambrosia, Jeff. You have to try it. Right, ouzo is the nectar that goes down perfectly with taramosalata as with any greek meze.

[Anastasia]

Before digging this recipe in my mother's notebook, I also thought making my own traramosalata wasn't worth the trouble. It only takes 5 minutes to make and it's much tastier than the one sold at the supermarkets

[Lakis Ioannou]

I think that part of the greek gods ambrosia was taramosalata! I can't imagine my kitchen or my fridge without it and I am not a greek god , I am only a humble human! The nectar can also be zivania. (Hope the semi-goddess agree) Stronger than ouzo but very divine!!!

[Andy]

That's the easiest recipe I've ever heard of. In short, I just put all the ingredients in the blender which blends them (!) And here we are! The taramosalata is ready. Are you... sure Anastasia?

[Alexia M]

Bonsoir de Paris. Just been back from work and was wondering if you posted a new greek recipe. I love taramosalata. I will be in Greece next week so I will eat a lot! I bookmarked your recipe so when I am back home I will try to impress my friends!

[Haruko]

That sounds a very strange dish to me. What is fish-roe?

[Sophia]

I love taramosalata and I always prefer to make my own instead of buying it. But I think that 300 gr or taramas are too much , this will make the taramosalata too salty. I use 200 gr of taramas for 1 kg potatoes.

[Anastasia]

Yes Andy, I'm sure!

[Anastasia]

I'm sure your friends will love it! You can decorate it with black olives and some finely chopped parsley.

[Anastasia]

Haruko fish-roe is the fully ripe egg of fish similar to pink caviar.

[Anastasia]

Sophia, thank you very much for the tip. Actually it was a bit salty when I made it and was wondering why. So, 200 gr NOT 300gr of taramas (fish-roe)

[Laura]

Taramosalata. I love the sound of the word and it's easy to pronounce! I had once tried it at a greek restaurant in London and loved it. Now I know how to make it. Thanks Anastasia.

[Lucy]

If you don't like your taramosalata very salty, you can use dried bread for toast instead of potatoes. That's what I do. 6-7 big slices are enough for 250 gr of tarama. I soak them in cold water and squeeze them well before blending them with the tarama.

[Anastasia]

I'll try that next time Lucy. Thanks for the great tip!

[Anastasia]

You are very welcome , Laura. Taramosalata is a very popular dip in Greece and Cyprus and so easy to make. You can serve it as a starter or even before starters with some grilled halloumi cheese, cucumber and tomato. Perfect with ouzo.

[Lisa A]

Thats a very unusual dip for me and a great idea for a starter. Maybe with a greek salad? By the way what's grilled halloumi cheese?

[Anastasia]

Lisa, halloumi is the traditional cheese of Cyprus. It's a very versatile cheese as you can grill it or fry it (it doesn't melt) or you can enjoy it in a sandwich with some tomatoes and cucumber or with some water melon! Here's some more info:

http://www.halloumicheese.com/articles.html