tarama

jus de citron, huile d'olive, tarama, pain

Tarama maison

2.5 cl de jus de citron

cl d'huile d'olive

g de tarama (œufs de cabillaud séchés)

200 g de pain blanc

Enlever la croûte de votre baguette de pain ou de votre pain de campagne.

Attendre 5 min que la mie soit bien imprégnée d'eau.

Ensuite, récupérer la mie et la presser de façon à évacuer toute l'eau.

Vous obtenez une préparation rose clair.

Presser le jus d'1/4 de citron et mélangez-le avec la préparation.

Dernière étape, monter comme une mayonnaise la préparation avec l'huile d'olive.

https://assets.afcdn.com/video13/20161202/v528391_1529_18_sd.mp4

Easy, four ingredient taramosalata made without bread or potatoes.

Easy, four ingredient taramosalata

tarama (about 1 heaping tablespoon)

onion

tbsp lemon juice (about half a lemon)

canola oil

Combine

Begin by placing the tarama,  onion and lemon juice in a narrow container (See Recipe Note)  Let sit for about 5 minutes, allowing the onion and tarama to soften a bit.

blend

Place the immersion blender inside the container and push it all the way to the bottom; hold it firmly over the ingredients. Turn the blender on high and don&#39;t move it for about 10-15 seconds.  You will start to see the ingredients combining.

pour

Start to pour in the oil. As you begin to pour in the oil, keep the blender on but do not move it until you see the ingredients starting to emulsify. Try to avoid moving the blender at first. As you continue to slowly pour in the oil, and you see the emulsification beginning, you can slowly start moving the blender up and down to combine the ingredients.  Keep adding the oil and blending and moving the stick up and down, until the taramosalata achieves a light and fluffy consistency.  This should take about 5 minutes.  During this time, you will need to occasionally scrape the blades of your immersion blender clean so that it continues to work efficiently.

See video of finished product here.

It's good to see another recipes that uses canola oil. My mum has also always been using canola oil for her tarama recipe for years. Being Greek, we use olive oil for just about everything, but I find that the olive oil tastes a little too heavy for this dip.

I added one slice of French bread that I soaked in water, removed the crust and squeezed out the water. Then I added it to the onion roe mixture. I poured in all the oil at once and it thickened up like mayo! Took me about a minute! :)) I hope this helps.

Thank you so much for this incredible recipe. I have always made taramosalata with bread and was quite skeptical when I first saw your ingredients. Well I just finished making a batch and it truly is spectacular. Tasty, light and fluffy. The best I have ever had. Even my 92 year old traditional Greek mother can’t stop talking about how great it tastes.  I can always trust your recipes and have never had a bad experience making anything you have posted, Thank you!

https://content.jwplatform.com/videos/1YNZJJIw.mp4

Here's how to make the Easy 4 ingredient taramosalata made without potatoes or bread.  Made with just 4 ingredients, the end result is fluffy like a cloud. Taramosalata is a dip, or spread, made of carp roe called tarama. It is absolutely delicious spread on bread, used as a dip for crackers or veggies. Sources tell us that it is also great eaten by the spoonful.

EASY 4-ingredient taramosalata.mp4

A classic Greek dip recipe made of potato and fish roe.

Taramosalata

potato (about 6-7 medium size potatoes)

vegetable oil

olive oil

onion,

lemon juice

boil

Peel and cut your potatoes into chunks. Bring a large pot of water to a boil and cook your potatoes until they are fork tender. Reserve 1/2 cup of the water that the potatoes boiled in and then drain the potatoes.

mash

Using a potato masher, mash the potatoes until they are smooth. Add a bit of the reserved water if you need some liquid to make the potatoes easier to mash. Allow to cool.

In the bowl of an electric mixer, fitted with the paddle attachment, combine the mashed potatoes with the vegetable and olive oil. Mix until well combined and then add the grated onion and the lemon juice. Mix until well combined and your mixture is smooth and free of any lumps.

combine

Stop your mixer and then spoon in your tarama. Turn the speed back up to medium and mix until just combined. You will need to use a rubber spatula to scape down the sides. If you find that your taramosalata is too thick, fill the jar which your tarama came in with cold water and shake it. Then, add up to 6 tablespoons of this water to the taramosalata until you get the texture that you like.

store

Store your taramosalata in the refrigerator.

Enjoy!

I made this exactly as the recipe specified and also found it too salty, and too onion-y... maybe it comes down to how potent each person's ingredients are

I made mine with toast bread instead of potatoes, unfortunately it was way too salty!
I have to experiment next time ….
Regards from Germany 🇩🇪, Michelle 🙋🏻‍♀️🌸

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Easy, four ingredient taramosalata

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Top 3 tarama recipes from across the web

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Tarama maison

Easy, four ingredient taramosalata

Taramosalata

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