Recipe - Taramosalata (Smoked Fish-Roe Pate)

+ cup smoked cod roe
1 cup Olive oil
1 Garlic clove
2 tablespoon Lemon juice
2 tablespoon Chopped parsley
1 tablespoon Finely chopped onion (or
More to taste)
Freshly milled black
Pepper
PROCEDURE
1 Cover cod roes for a few
Minutes in boiling water
To loosen skins, then peel
Them.
2 Crush garlic and rub
Around a mixing basin
(bowl). Discard garlic.
3 Dice roe, add 2 Tbsp oil,
And stand for 15 minutes
To soften.
4 Pass roe through sieve
Into garlicrubbed basin
And beat until smooth.
5 Add half the lemon juice,
g Beat in the rest
Of the oil, adding the
Remainder of the lemon
Juice at the halfway
Stage.
6 Stir in the chopped onion,
Parsley and black pepper
To taste.
7 Chill and serve.
NOTES
This recipe can be made
with any
Kind of fish roe. Greeks
sometimes
Add + cup of cooked
potatoes.
The only tricky bit comes
in adding

the oil: you should do it a little at a time like preparing mayonnaise, and
be careful not to let the oil separate. If it does begin to separate, add
another dash of lemon juice. Taramosalata will keep for about a week under
refrigeration. TARAMOSALATA1 ù Greek smoked fishroe pate

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip