Taramosalata (Smoked Cod Roe Appetizer)
by Editorial Staff
Taramosalata is a Greek appetizer made from smoked cod roe with lemon juice, olive oil, garlic or onions, and white bread. Traditionally, taramosalata is served with olives and fresh bread.
Ingredients
- Cod caviar (smoked) – 50-80 g
- Bread – 2-3 slices
- Lemon juice – 1-1.5 teaspoon.
- Olive oil – 1 teaspoon.
- Bulb onions (medium) – 1 pc.
Directions
- Prepare the required ingredients for the tarasalad. You will need white bread: a loaf or baguette. Smoked cod caviar can be purchased at the store or replaced with pollock, capelin, etc. Onions can be replaced with garlic.
- Cut the bread into slices and cut off the baked portion, leaving only a white crumb. Soak it in water for 2-3 minutes.
- Then squeeze the crumb out and place it in a deep container. Peel a small onion, rinse and cut into small cubes, add to the bread. Squeeze out the lemon juice.
- Put smoked cod caviar there. If it is very salty, then do not add salt and vice versa. Pour in some olive oil.
- Grind everything with a hand blender or in the bowl of a food processor until smooth.
(If you want a thicker taramosalata, add a little olive oil and vice versa.)
- Place the taramosalata in the gravy boats, garnish to your liking and serve. Cod roe appetizer is stored in the refrigerator for no more than 2 days.
Enjoy your meal!
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