Taramosalata
Published April 3, 2004
- Total Time
- 20 minutes, plus 1 hours' refrigeration
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Ingredients
4 cups corn oil
½ yellow onion, coarsely chopped
1 ⅓ pounds (about 2) Idaho potatoes, boiled, peeled, cooled and chopped
1 ½ cups blanched, sliced almonds
1 cup (8 ounces) tarama (carp roe caviar)
1 ¼ cups lemon juice
½ cup olive oil
1 cup seltzer, or as needed
Nutritional analysis per serving
8 grams carbs; 56 milligrams cholesterol; 467 calories; 17 grams monosaturated fat; 22 grams polyunsaturated fat; 6 grams saturated fat; 47 grams fat; 2 grams fiber; 146 milligrams sodium; 5 grams protein; 1 gram sugar
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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