Thank you, from the Foods of the World Forums! |
Classic Taramosalata |
Post Reply |
Author | |
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
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.
|
|
Sponsored Links | |
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
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.
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |