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See below ingredients and instructions of the recipe
3 sl French or Italian bread;-OR- 1 Lemon's juice (or more)
2 md -Potatoes, boiled and peeled 2 tb Vinegar
5 oz Tarama (fish roe) 1 tb Water (more if necessary)
1 c Olive oil 1/2 Onion, (optional); grated
Soak the tarama in warm water a few minutes, then rinse and drain. If
using bread slices, discard crusts, soak bread in water, then squeeze
dry. Using an electric blender or electric mixer (or old-fashioned
mortar and pestle), thoroughly blend the bread or potatoes and the
tarama. Add the olive oil as slowly as possible, blending at medium
speed, plus a little water if the mixture forms peaks. Add the grated
onion, if desired, then whip at high speed for a few minutes.
Note: The flavor may be mitigated to suit taste by adding more bread
or potato; a too-salty taste may be adjusted by dropping in a few
tablespoons of sour cream while blending. Leftover taramasalata can
be stored in a covered jar in the refrigerator for 7 to 10 days.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, NY.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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