---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Taramosalata
  Categories: Ethnic, Appetizers
       Yield: 8 servings
  
       3 sl French or Italian bread;-OR-        1    Lemon’s juice (or more)
       2 md -Potatoes, boiled & 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.
   via Karen Mintzias
  
 -----

Plain Text Version of This Recipe for Printing or Saving