For a very soft mixture of taramosalata a tasty and fluffy as a mousse is the frequent testing during the preparation and the addition of lemon and oil in a very thin stream. The materials are simple and what counts is the good quality roe unpigmented and very good beat in a blender. Yours!
work: 30′
time: 30′
very easy:
Ingredients (2 medium sized bowls)
140g (4.9 oz) fish roe
2 lemon juice & zest of one
100g (3.5 oz) olive oil
100g (3.5 oz) corn oil
1 onion
pepper
500g (1.1 lbs) stale bread
2 tbsp vinegar
Soak the bread in plenty of water with 2 tablespoons of vinegar. Drain it and squeeze well between your hands.
In the mixer bowl, add the roe, the onion cut in four and a bit of bread. The rest you will add gradually as you beat the mixture.
In the bin of blender, through the special opening, add a little bit of lemon juice…
… and the mixture of the oil in a very thin stream.
Gradually add bread so as to no longer be a salty mixture and come to your taste. Add the pepper and zest of lemon. Taste.
Serve in bowl and put the fish roe salad for a while in the fridge. Garnish with olives, pickled peppers and lemon slices.
