Fish Roe Appetizer (Tarama)
Tarama (tah-RAH-mah) is a popular no-cook / no-bake
appetizer spread made with fish roe, olive oil and lemon juice, common to
Greece, where it is known as taramosalata, and to Bulgaria, among other
countries.
It's not surprising tarama would appear on a
Bulgarian meze (an appetizer feast before the main meal) because the
Turkish/Greek influence on Bulgarian cuisine reigns supreme. Tomatoes, bell
peppers, olives, roasted eggplant and zucchini, bean salads, cheese, ham,
kebabche sausages, similar to Croatian / Serbian cevapcici, and kyufte (a
round, flattened version of kebabche like Middle Eastern kefti kebab) would all
be represented.
Bulgarian pasterna (dried beef often combined with
paprika), also appears on appetizer trays along with persut (a Dalmatian dark
smoked ham not unlike Italian prosciutto), yogurt, pickled cucumbers,
vegetables and tarama.
Tarama is an affordable appetizer because it's made
with carp roe or cod roe instead of pricey sturgeon roe, and it's so easy to
prepare. There are only four ingredients and it can be made entirely in a food
processor. It is usually served with toasted bread and garnished with cured
black olives, parsley or celery leaves and a drizzle of olive oil.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4-6 servings Bulgarian Tarama
Makes 4-6 servings of Bulgarian Tarama
Ingredients:
-
8 tablespoons smoked or unsmoked carp roe or cod roe
-
1 tablespoon lemon juice
-
1/4 cup olive oil
-
1 tablespoon finely grated onion
Directions:
In the bowl of a food processor (or using an
immersion blender), puree 8 tablespoons smoked or unsmoked carp roe or cod roe.
Add 1 tablespoon lemon juice and mix. Slowly pour the 1/4 cup olive oil through
the food chute until it is well incorporated. Add the 1 tablespoon finely
grated o9nion and give a final pulse. If tarama is too thick, add water a
little at a time to give an easily spreadable consistency.
Transfer to a pretty serving bowl and refrigerate.
When ready to serve, drizzle the tarama with a little olive oil, sprinkle with
paprika and garnish with a few olives and parsley or celery leaves. Refrigerate
leftovers.
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