To make this wonderful dip of smoked roe, look for tarama at Mediterranean markets.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3/4 cup fresh bread crumbs||1/3 cup extra virgin olive oil|
|9 oz (250 g) piece smoked cod's roe||1 small onion, grated|
|2 tbsp fresh lemon juice||sweet paprika, to garnish|
Soak the bread crumbs with 3 tbsp water for 15 minutes. Split the roe down the center using a sharp knife and carefully peel away the skin. Process the roe, lemon juice, and soaked bread crumbs in a blender until well combined.
With the blender running, very slowly add the oil in a thin steady stream until the mixture resembles smooth mayonnaise.
Spoon into a small serving dish and mix in the onion. Cover and chill for at least 30 minutes. Serve sprinkled with paprika.
The taramasalata can be covered and refrigerated for up to 2 days.
For a lighter version, omit the bread crumbs and oil. Process the roe and lemon juice with 6 ounces reduced-fat cream cheese.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf