One of the varieties of fish pate – Greek taramasalata is always in demand among everyone who comes to the Balkan Peninsula. The recipe is simple, allows changes in the proportions of the main components. For taramasalata, cod roe is used – salted or smoked. To emphasize the taste, lemon and lime juice is added to the pate. In order to thicken the appetizer, boiled potatoes and bread are used. The amount of onion and garlic can be varied to taste or excluded. Unrefined olive oil or walnut oil is ideal for the recipe.
In Greek stores, you will be offered pink taramasalata. The dish is tinted for commercial purposes, homemade pâté is beige or white.
Taramasalata is a great appetizer for dinner, a festive table. It can be a dip with vegetable sticks for a buffet table or will become a hearty snack for lunch. Taramasalata can be served as a sauce for hot fish dishes.
- Salted cod caviar – 200 g.
- Potato – 190 g.
- Onion – 50 g.
- Garlic – 10 g.
- Olive oil – 40 ml.
- Bread – 25 g.
- Lime (lemon) juice – 40 ml.
- Parsley – 1 g.
How to cook:
1. Peeled garlic and onion cut into small pieces, put in a bowl.
2. Soak bread in boiled water for 5-7 minutes.
3. Squeeze out excess water from the bread and place in a bowl with onions and garlic. Punch the mass with an immersion blender until a mushy state.
4. Boil potatoes in their skins and set aside. Peel the vegetable and cut into random pieces. Put in a bowl. Add parsley leaves.
5. Lay out the caviar.
6. Beat the mass until smooth.
7. Add lime juice, beat until white and creamy, 3 minutes.
8. Pour in the oil, punch the mass again. Taste and add salt or lime juice if needed.
9. Transfer the prepared spread to a serving dish. Decorate taramasalata with herbs, serve with lime slices and black bread.
The spread can be served with pitta cakes, bread sticks or cracker cookies. Delicious pate diversifies your daily menu and is suitable for a non-strict post.