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 mon...
I love this idea... thanks for sharing. Moo x
ReplyDeleteGreat idea for such a lovely light pudding.
ReplyDeleteYum-this means that one dessert will give me 3/4 of a banana, which is undoubtedly a good thing! You did whip up something amazing here and I do not think I have to worry about this being in the fridge for 4 days or not even a full day-yum!
ReplyDeleteVery creative, and I like the little bundt shapes. Happy April!
ReplyDeleteWhat a lovely, healthy dessert! Beautiful~
ReplyDeleteMy grandma doesn't east non veg items, not even onion, its very difficult to make something completely vegetarian according to her rules. Your recipe made my day. Finally I can give her something yum to taste.
ReplyDeleteMmmm...interesting recipe. We always have bananas around. I'll give this one a try.
ReplyDeleteI'm surprised it lasted so long. Usually baked goods which are moist don't make it a week which gives it another plus in my book.
Hi Joanne, this recipe is not cooked and it does not contain any eggs. That's why it lasts so many days...
Deletethese are so cute! such a creative use of bananas!
ReplyDeleteThat looks absolutely delicious--and I can't believe it held in the fridge for so long!
ReplyDeleteI love this dessert, Eftychia. :)
ReplyDeletethis sounds sinfully delicious E! Thanks for sharing this fabulous recipe with us.
ReplyDeleteThis recipe looks light and sweet - and a great way to use up those extra bananas! I have to say that I eat more bananas now than I did as a child because a family member of mine had an extreme aversion to them. It may have been something that happened to her in the past; I don't know but it still remains to this day. I just know that folks with aversions/phobias are hard to change. I myself am afraid of really deep water, but I am beginning to condition myself by spending more time (albeit slowly) in water - I even went on a Carribean cruise and was not afraid! ~Michelle M.
ReplyDelete