Taramasalata recipe

There are very few famous Greek dishes, and Greek cuisine seems sadly neglected by many of the well-known chefs. But Greece has a fabulous history of cooking and there are many wonderful Greek recipes. Greek food tends to be very healthy with lots of olive oil, fish and grilled meats. The basic grain used in Greek cooking is wheat, though barley is also grown. Oft-used vegetables include tomato, eggplant, potato, green beans, okra, green peppers, and onions.

Greek cuisine uses some spices and herbs more than most other Mediterranean cuisines: oregano rigani, mint, garlic, onion, dill, salt, and bay leaves. Other common herbs and spices used include basil, thyme and fennel seed. Many Greek recipes use "sweet" spices in combination with meat, for example cinnamon and cloves in stews. Greek flavor is often characterized by the use of mint and nutmeg. Other typical ingredients are lamb, pork, kalamata olives, feta cheese, grape leaves, zucchini, cucumber and yogurt. Dessert items often include nuts and honey. Cod is also a regular ingredient in Greek food and this recipe calls for smoked cod roe, although traditionally this would have been made from Carp Roe, that has become extremely difficult to find and this way has become more popular.

This recipe is another wonderful way of making pate and very different to the French way. Just try this recipe and see. The French would call this recipe “a la Greque.” This needs to be prepared just before serving.

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You will need:

Equipment:

A large bowl
A food processor or blender or electric whisk (You can do this by hand, but I can promise, it takes forever.)
A sharp knife
A cutting board
A serving dish or platter

Ingredients:

½ lb of smoked cod’s roe
½ - ¾ pint of olive oil
The juice from half a lemon
1 clove garlic
1 table spoon fresh chopped parsley (do not use dried)
Boiling water

Soak the cod’s roe in a bowl of cold water for several hours or overnight. Drain and peel. Put the roe in a food processor and chop. Slowly. Bring the speed up a little and add the lemon juice. Now, just like making aoli or mayonnaise, add a little olive oil. Keep adding the oil slowly, a drop or two at a time until the mixture becomes solid and dry. The amount of oil needed is somewhere between ½ a pint and ¾ of a pint. It varies and you will have to keep an eye on it. When the mixture is sticking to the sides of the bowl it is probably ready. Now, continue mixing and add a little boiling water. Add a tablespoon at a time until the mixture turns into a soft mousse. Now add the chopped parley and garlic, mix by hand and serve straight away. Serve this with cucumbers, tomatoes, olives and Pita bread.

Bon Apetit!

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