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Greek: Taramosalata




Source of Recipe


Internet


List of Ingredients




16 oz corn oil
1/4 yellow onion, peeled and cut into thirds
¾ lbs Idaho potatoes (90 count) boiled with skin, peeled and chilled down
2 1/2 oz blanched, sliced almonds
4 oz tarama (carp roe)
3/4 cup lemon juice (Real Lemon brand)
1/4 cup olive oil
4-6 oz seltzer

Pour a small amount of corn oil (just enough to lightly coat the interior of the bowl) into the bottom of a mixing bowl and position it under a standing mixer fitted with the meat grinder attachment (alternatively, you can use a ricer). Toss the onions, potatoes, and almonds in 1T corn oil until well-coated, and pass this mixture through the grinder in thirds, allowing the food to pass through the grinder completely before processing more (this helps to avoid clogs). Set aside.

Remove the meat grinder attachment and fit the mixer with a paddle attachment (or you may use a wooden spoon). Put the tarama in a mixing bowl and attach it to the mixer. With the mixer on medium speed, add the remaining corn oil in a slow and steady stream. When fully incorporated, slowly add the lemon juice, mixing constantly. Stop the mixer, add the potatoes to the bowl, and return the mixer to low speed to combine thoroughly. Once combined, add the seltzer one ounce at a time, to lighten the puree. The taramosalata should be the consistency of a light and airy mousse. Refrigerate one hour and must be totally chilled before serving. Serve with pita triangles.



Recipe