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TARAMASALATA
Taramasalata
is a Greek "mayonnaise" made with
tarama, the dried, salt-pressed and lightly
smoked roe of the grey mullet. As this can
be expensive, smoked cod's roe can be used
instead. If you use genuine tarama, you'll
get an orange-colored taramasalata, whereas
with smoked cod's roe it is more rosy pink
in color. Taramasalata can be made a week
ahead; keep, covered, in refrigerator.
4
slices stale white bread
100 g can taram
1 small brown onion, chopped coarsely
1 clove garlic, quartered
1/4 cup lemon juice
1 1/2 cups olive oil
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Discard
crusts from bread; soak bread in cold water for
2 minutes. Drain; squeeze water from bread with
hands.
Blend
or process bread, tarama, onion, garlic and juice
until combined. With motor operating, add oil
in thin stream; process until mixture thickens.
Makes
about 2 cups.
SERVING
SUGGESTION: Serve as a dip, with wedges of ciabatta
or pide and vegetable sticks, or as an accompaniment
to fish kebabs.
[Salads:
Simple, Fast and Fresh, The Australian Women's
Weekly Cookbooks]
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