Dip: Classic Greek TaramosalataMargi Cintrano:chef: Classic Greek Taramosalata is one of my favourite Meze or appetisers ... It is so simple to prepare and versatile too ... Enjoy ...
CLASSIC GREEK TARAMOSALATA DIP ...
Yields: 2 cups approximately :smile:
5 ounces Tarama ( Salmon Roe or poached Codfish ) :yum:
1 thick slice 3 Inches wide Day old Baguette Drizzled with Water & Squeezed
1 Medium boiled and peeled potato
3 scallions chopped very finely
1 Italian horn shaped green pepper chopped very finely
Evoo 125 - 185 Ml. which is a half cup to 3/4 cup
2 lemons juiced
1. combine the Roe or Tarama, squeezed bread, boiled potato, horn shaped pepper and scallions in a Food Processor.
2. Pulse Off and On for about 30 seconds
3. slowly add the Evoo very gradually and then, the Lemon Juice and continue pulsing the Food Processor until all the ingredients are well blended and creamy
4. served chilled and garnish with fresh chopped finely parsley and Kalamata black olives and a drizzle of Evoo and a sprinkle of smoked Pimentón La Vera Smoked Cayenne Paprika and warm Pita ...
*** I prepare this appetiser with Poached Cod when in Spain which is quite similar and also quite delicious ...
*** Also serve with a dry white wine of choice or Prosecco ...
Have a lovely day ...
I am preparing this today, and shall take a photo, and then, upload it on the thread later or at weekend.
Have a lovely wkend,