Taramosalata (Fish roe salad - meze)
Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes. It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional). In meze, this is one of the first dishes that it is served. In taverns, they always bring it along with salad, tzatziki, and tahini. We will talk about the last two later. Well, let’s see our recipe… Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for months. Peel the potatoes and cut t
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sugar. I have to admit that I was very worried about the taste of the cake since this was the first time I was using fructose sugar in my recipe. Fortunately, the taste was very good and my manager and colleagues were thrilled with the result. 
What a gorgeous cake! Interesting to hear that the fructose worked. Sounds like your manager is very lucky to have you, too!
ReplyDeleteWow - this cake looks like it's been done by a pro!
ReplyDeleteLooks awesome! Great job.
ReplyDeleteI think the layers sound lovely, it's nice to be appreciated.
ReplyDeleteI have to agree with Eizel.
ReplyDeleteI wish I could decorate cakes like that! Beautiful!
ReplyDeleteBeautiful :)
ReplyDeleteYou are skillful with fondant - FANTASTIC job!
ReplyDeleteOne beautiful cake! So elegant :) Thank you for sharing and have a great weekend!
ReplyDeleteStunning cake!!!
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