TARAMOSALATA
Greek smoked fish-roe pate

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This is a particular family favorite at the contributor?s parents? house. The word Taramosalata means ?fish egg salad? in Greek.

Yield

Serves 6.

Ingredients

* 1/2 cup smoked cod roe, 150 g
* 1 cup olive oil, 250 ml
* 1 garlic clove
* 2 Tbsp lemon juice, 30 ml
* 2 Tbsp chopped parsley, 5 g
* 1 Tbsp finely chopped onion, 10 g
Or more to taste.
* Freshly milled black pepper

Method

1. Cover the cod roes with boiling water for a few minutes to loosen the skins.

2. Peel the roes.

3. Crush the garlic clove.

4. Rub the crushed garlic around the inside of a mixing bowl.

5. Discard the garlic.

6. Dice the roe.

7. Add 2 Tbsp, 30 ml, of the olive oil to the diced roe.

8. Let stand for 15 minutes to soften.

9. Pass the roe through a sieve into the garlic-rubbed bowl.

10. Beat until smooth.

11. Add half the lemon juice.

12. Gradually beat in the rest of the olive oil, adding it a little at a time.

13. Add the remaining lemon juice at the halfway stage.

14. Stir in the chopped onion, parsley, and freshly milled black pepper to taste.

15. Chill.

16. Serve cold.

Notes

This recipe can be made with any kind of fish roe.

Greeks sometimes add 1/2 cup, 100 g, of cooked potatoes.

The only tricky part is adding the oil. Add it a little at a time, as when preparing mayonnaise, and take care not to let the oil separate.

If the oil begins to separate, add another dash of lemon juice.

Taramosalata will keep for about a week under refrigeration.

Verified Recipe Note: The original ingredient markup uses ?(12? for 1/2. This has been converted here for readability.

Verified Recipe Note: The method specifies using 2 Tbsp of the listed olive oil to soften the diced roe, then gradually beating in the remaining oil.

Verified Recipe Note: The garlic is used to perfume the bowl, then discarded. It is not beaten into the finished pate in the original method.

Rating

* Difficulty: Moderate
* Time: 40 minutes off and on
* Precision: Approximate measurement OK

Contributor

Marcus G Hand
AT&T Information Systems
Middletown, New Jersey, USA
mtuni!mgh

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Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project?s structured recipe markup, where TARAMOSALATA-1 was the recipe key and A marked it as an appetizer.

The preserved entry lists the recipe as last modified on 30 Jun 1986 and posted to mod.recipes on 12 Dec 1986. It was contributed by Marcus G. Hand of AT&T Information Systems in Middletown, New Jersey.

The recipe presents taramosalata as a Greek smoked fish-roe pate, made by softening smoked cod roe with olive oil, passing it through a sieve, and beating it with olive oil and lemon juice until smooth before adding onion, parsley, and black pepper.

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Original Header

Path: decwrl!recipes
From: mgh@mtuni (Marcus G. Hand)
Newsgroups: mod.recipes
Subject: RECIPE: Taramosalata
Message-ID: [6879@decwrl.DEC.COM](mailto:6879@decwrl.DEC.COM)
Date: 12 Dec 86 07:51:23 GMT
Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM)
Organization: AT&T Information Systems, Middletown, NJ, USA
Lines: 64
Approved: [reid@decwrl.UUCP](mailto:reid@decwrl.UUCP)


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