Greek cooking - Taramasalata
Taramasalata

Ingredientsseafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food, seafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food, seafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food, seafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food,

Preparation & Cooking Instructionsseafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food, seafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food, seafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food, seafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food, seafood recipes, cod roe, potato recipe, classic greek cooking, taramasalata, potatoes, cods roe, lemon juice, olive oil, parsley, entree, appetizer, starter food,

  1. Cut potatoes into 1" cubes, place into saucepan and cover with water.
  2. Bring to boil, reduce heat and simmer(covered) for 15 minutes or until tender.
  3. Drain well and mash with a fork until almost smooth. Cool
  4. Using a blender, beat the roe on high for 2 minutes. Add potato gradually, beating thoroughly after each addition.
  5. When all the oil and juice has been added beat for 5 minutes or until light and fluffy.
  6. Refrigerate for 2 hours. Finely chop parsley.
  7. Transfer purée to serving dish and sprinkle with parsley.
  8. Serve at room temperature with bread and olives. You may also find this a nice dip for fresh raw vegetables.
  9. Variations : For added flavor, finely grate an onion and squeeze juice into the dip, discarding the onion pulp. Potatoes can be replaced with four slices of stale white bread, crusts removed, soaked in water and squeezed dry.
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