Taramosalata

Steep the fish roe in a linen bundle for 10-20 minutes in almost boiling water to leach out the excess salt in the “tarama”. Then squeeze (or strain) well.

Mix well with the bread mixture and potatoes.

Gradually add olive oil and lemon juice, stirring constantly.

Sprinkle the taramosalata with parsley and serve with white bread, pita or raw vegetables.

Related Recipes:

Stew with Vegetables and Sea FishA typical dish of Portuguese fishermen, whose aromatic vegetable base harmonizes with many Atlantic sea fish... Fish Loaf with Herb SauceFor the fish loaf with herb sauce, first remove the crusts from the bread and pour the whipped cream over it... Trout Fillet in Saffron SaucePasta dishes are always delicious! 1 gl white wine Nouilly Prat (dry – white sherry or possibly... Pollock with Chestnuts and CranberriesAsk your fishmonger to fillet the fish. You will need the bones for the fumet. Rinse the vegetables and remove... Tempura IPasta dishes are just always delicious! Quickly mix the ingredients for the dough and put it to cool. It... Snow Dumplings with Vanilla CreamFor the snow dumplings, whip the egg whites, gradually add the sugar and mix until a firm, shiny mass is... Cod Loin FilletPreheat oven to 180 degrees. Season cod fillets with salt and pepper. Brush the bottom of an ovenproof dish... Mullet From the FoilRinse the mullet, dry it and drizzle with the juice of one lemon inside and out. Insert the rosemary sprig... Rustic Fried Potato BreadDice one kilogram of raw potatoes and fry in a frying pan. Add clarified butter, coarse pepper, sea salt and... Pike Perch Fillet on Herb Foam with Potato Celery Puree And(*) best rosemary, parsley, basil and thyme or chervil For the puree cook peeled potatoes in salted water...