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Full Online Book HomeLearning KitchenDips - Seafood - Taramasalata
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Dips - Seafood -  Taramasalata Post by :bjs-faithworks Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1195

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Dips - Seafood - Taramasalata

2 slices white bread
4oz./ 125g. smoked cod or mackerel roe / tarama
1/4 pt. / 150 ml. olive oil
2 tabs. natural yoghurt
2 tabs. milk
1 clove (or more, to taste) crushed garlic
1 tab. lemon juice (or more to taste)
pepper
black olive and flat leaf parsley to garnish


Cut crusts from bread, break into pieces. Put bread into a bowl. Pour over the milk (or water) and allow to soak. Doesn't need too long. When the liquid is taken up by the bread that's long enough.

Use metal blade of food processor. Put roe/ tarama, soaked bread, crushed garlic in processor bowl and process about 30 seconds or until smooth. With the machine running add, through the tube, the oil, yoghurt and lemon juice- all in a steady stream- as when making mayonnaise. Taste for seasonings. You may want to add a little more lemon juice. Season pepper.

Refrigerate before serving. Decorate (if you wish) with black olive or flat leaf parsley.

It's good served with pita bread, rustic, country style breads or with crudites. I have also used it to fill hollowed out cherry tomatoes and used it to top grilled chicken etc. It's very versatile.
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