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Classic Taramosalata

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 18 February 2012 at 12:24
This Greek Meze, appetiser is a favorite along the coasts and on the islands.
 
Classic Taramosalata
 
salmon roe ( 5 ounces ) or cod fish or salt cod ( 150 grams )
hard French style baguette ( 2 thick slice ), drizzled with water and squeezed
1 medium potato boiled and peeled ( to thicken )
scallions finely chopped - 4 fresh
chili pepper ( 1 ) minced
extra virgin olive oil 1/ 2 cup
2 lemons
 
Combine the fish, bread, potato, scallions, and chili pepper in a food processor. Pulse on and off for 30 seconds. Slowly add the olive oil , lemon juice and continue pulsing until all the ingredients are well blended. Serve chilled with Pita bread.
Garnish with black olives, cherry tomatoes and fresh parsley minced.
 
Margi. C.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
Master Chef
Master Chef
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Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6236
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2018 at 01:53
In actuality, Grey Mullet, a Mediterranean / Aegean fish variety is used in traditional  Greek Taverns in  Greece ..  And never packaged bread ..  

Cautions with salt as the fish is salty ..    

 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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