Tarama Salad, different with the addition of red peppers that give color and additional flavor.
Pure olive oil, dried onion, squeezed bread, all well mixed and the tarama salad is ready.
Appetizer, dip or salad? All this, for a very tasty "all weather" treat for our table.
Consumed with large quantities of bread and can accompany your beer, wine or ouzo.
Try another version of the classic, traditional taramosalata.
Pure olive oil, dried onion, squeezed bread, all well mixed and the tarama salad is ready.
Appetizer, dip or salad? All this, for a very tasty "all weather" treat for our table.
Consumed with large quantities of bread and can accompany your beer, wine or ouzo.
Try another version of the classic, traditional taramosalata.
| work: 00h:20′ | time: 00h:25′ | very easy: |
Ingredients (400 gr/ 14 oz Tarama Salad)
|
Wash the peppers, grease them lightly, salt and place in oven at 200°C/ 390°F/ Gas 5 for 20′-25′ to be baked. Remove from the oven, wrap them in transparent film, and leave them to cool. When cool, peel them, remove the seeds and set aside to wait. |
 Put in the blender gradually the Ingredients of the tarama salad and beat to become like paste. At the end add the peppers. Beat for a while to make a mixture. Pour the contents of the blender into a freezer container with a lid, and place in the refrigerator to cool. Serve and consume cool. |
