1 + cup smoked cod roe
1 cup olive oil
1 each garlic clove
2 tablespoon lemon juice
2 tablespoon chopped parsley
1 tablespoon finely chopped onion (or
1 more to taste)
1 freshly milled black
1 pepper
1 procedure
1 each cover cod roes for a few
1 minutes in boiling water
1 to loosen skins, then peel
1 them.
2 each crush garlic and rub
1 around a mixing basin
1 (bowl). discard garlic.
3 each dice roe, add 2 tbsp oil,
1 and stand for 15 minutes
1 to soften.
4 each pass roe through sieve
1 into garlic-rubbed basin
1 and beat until smooth.
5 each add half the lemon juice,
1 gm beat in the rest
1 of the oil, adding the
1 remainder of the lemon
1 juice at the half-way
1 stage.
6 each stir in the chopped onion,
1 parsley and black pepper
1 to taste.
7 each chill and serve.
1 notes
1 this recipe can be made with any
1 kind of fish roe. greeks sometimes
1 add + cup of cooked potatoes.
1 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. TARAMOSALATA-1 ù Greek smoked fish-roe pate
