Advertisement
Taramasalata 1
- Difficulty
Easy
Published 1986
This ‘cream salad’, well known in the West, is a Greek and Turkish speciality. Tarama is the dried, salted and pressed roe of the grey mullet, but you can use smoked cod’s roe, which can easily be found at a fishmonger’s or a delicatessen.
Ingredients
3 thickslices - Milk
90 g 3 oz
Method
Remove the crusts from the bread and soak the slices in a little milk. Skin the roes and pound them vigorously in a mortar to eliminate their gritty texture. Add the soaked bread, squeezed dry, the garlic and/or onion, and continue pounding until smooth. Gradually add lemon juice and olive oil, tasting until you get the flavour you like; more or less lemon, garlic or onion may be added to taste
Get online access via ckbk
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
No reviews for this recipe