Taramosalata
- Total Time
- 20 minutes, plus 1 hours' refrigeration
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Ingredients
- 4cups corn oil
- ½yellow onion, coarsely chopped
- 1⅓pounds (about 2) Idaho potatoes, boiled, peeled, cooled and chopped
- 1½cups blanched, sliced almonds
- 1cup (8 ounces) tarama (carp roe caviar)
- 1¼cups lemon juice
- ½cup olive oil
- 1cup seltzer, or as needed
Nutritional analysis per serving (28 servings)
400 calories; 40 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 19 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have ready a stand mixer fitted with a grinding attachment. (You may use a ricer or grater, but the results will not be the same). Coat your mixing bowl with a small amount of corn oil. Pass the onion, potatoes and almonds through the grinder and into the bowl. Fold in the tarama.
- Step 2
Remove the meat grinder and fit the mixer with the paddle (or use a wooden spoon). With the mixer on medium, add the lemon juice and then the remaining corn oil in a slow and steady stream. Slowly add the olive oil, mixing constantly. Add the seltzer a few tablespoons at a time. It should have the consistency of a light and airy mousse. Refrigerate for at least one hour before serving.
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