TARAMOSALATA

Servings: 6
Ingredients:

1/2 C  Smoked cod roe                      1 T  Onion, finely chopped
1 C  Olive oil                                -(or more to taste)
1    Garlic clove                             Black pepper,
2 T  Lemon juice                              -freshly milled
2 T  Chopped parsley

Cover cod roes for a few minutes in boiling water to loosen skins, then
peel them.

Crush garlic and rub around a mixing basin (bowl). Discard garlic. Dice
roe, add about 2 T oil, and stand for 15 minutes to soften. Pass roe
through sieve into garlic-rubbed basin and beat until smooth.

Add half the lemon juice, gradually beat in the rest of the oil, adding the
remainder of the lemon juice at the half-way stage. Stir in the chopped
onion, parsley and black pepper to taste. Chill and serve.

NOTES:

* Greek smoked fish-roe pate — This is a particular family favorite at my
parents’ house. The word Taramosalata means ‘fish egg salad’ in Greek.

* This recipe can be made with any kind of fish roe. Greeks sometimes add
about 1/2 cup of cooked potatoes.

* The only tricky bit comes in adding the oil: you should do it a little
at a time like preparing mayonnaise, and be careful not to let the oil
separate. If it does begin to separate, add another dash of lemon juice.

* Taramosalata will keep for about a week under refrigeration.

: Difficulty: moderate.
: Time: 40 minutes off and on.
: Precision: approximate measurement OK.

: Marcus G Hand
: ATandT Information Systems, Middletown, New Jersey, USA
: mtuni!mgh

: Copyright (C) 1986 USENET Community Trust

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