Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Greece
  New Posts New Posts RSS Feed - Classic Taramosalata
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Classic Taramosalata

 Post Reply Post Reply
Author
Message Reverse Sort Order
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Classic Taramosalata
    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.
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6357
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post 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.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.