Taramasalata
Description
A traditional Greek dish served as a cold appetizer, perfect for hot summer days. Taramosalata must be chilled before serving, and its flavor is enhanced with a glass of white wine. If desired, you can omit the garlic—then the appetizer will be more delicate and less spicy. There is no need to prepare it in advance—just right before serving.
Instructions
- 1
Step 1
Prepare the listed ingredients. Open a jar of cod roe; it is sold already salted. Do not add salt to the appetizer!
- 2
Step 2
Trim the crusts and toasted edges from the bread slices, leaving only the soft white crumb. This recipe uses only white bread—a loaf or a baton—because rye and black bread will give the appetizer an unappetizing look. Cut the crumb into cubes or break it by hand into a bowl or ramekin. Pour milk over it and press down so the bread is fully soaked. Let stand for 3–5 minutes, then gently squeeze out the excess liquid.
- 3
Step 3
Place the soaked bread in the food processor bowl, pour in the vegetable oil and lemon juice, and add the cod roe. Optionally, you can add a peeled garlic clove or dried ground garlic if you like its flavor in dishes.
- 4
Step 4
On the appliance’s pulse setting, process the contents of the bowl for 3–4 minutes. The entire mixture should be pureed and smooth. The taramasalata is fully ready — taste it. Adjust as desired.
- 5
Step 5
Place the appetizer in a small bowl or ramekin and chill in the refrigerator before serving. However, taramasalata can be eaten right after preparation, served with sliced bread, finely chopped herbs, and sliced cucumbers and tomatoes. Enjoy your meal!