1 large russet potato, peeled and chopped to 2 inch chunks
5 oz. tarama/codfish roe
2 tsp. lemon zest
3T lemon juice (about 2 lemons)
1/3 c white parts of scallions, finely chopped
1/2 c olive oil
salt and pepper to taste
green parts of scallions, chopped
pitted kalamata olives, halved
fresh dill fronds
Instructions
Boil potato chunks in salted water until pierced easily with fork,
about 10 minutes. Drain water and allow potato to cool for about 5
minutes. Mash potato well using fork.
Soak tarama/roe in warm water fro 10 minutes. Drain in colander
and transfer to large mixing bowl. Using electric hand mixer, beat
roe until creamy, several minutes.
Combine olive oil and lemon juice in measuring cup with a spout.
Add mashed potato, lemon zest and minced onion to roe and beat
with electric mixer, while slowly streaming in oil/lemon juice
mixer. Beat until creamy and fully incorporated, about 3 minutes.
Taste and add salt and pepper to your liking. Transfer to a serving
bowl and garnish with kalamata olives, chopped scallion greens
and fresh dill. Drizzle with olive oil. Serve with lemon wedges.
Serving
Suggestions
Serve with pita, crusty bread and cucumber rounds
Originally Submitted
8/7/2015
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You can add this Greek Taramosalata Dip w/Codfish Roe recipe to your own private DesktopCookbook.
