Taramasalata | How To Make Taramosalata
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- Опубликовано: 4 окт 2024
- This is a super easy recipe for fresh taramasalata. Although taramosalata can be enjoyed year round, it is that traditional Greek spread / dip that is served around the holidays when people tend to be fasting. With only a few ingredients, this Greek caviar spread is a real crowd pleaser.
Recipe: kensgreektable...
Serve with crusty breads, pitas, veggies or as part of a relish tray.
TIP: For optimum flavour, prepare a day in advance.
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
Follow link for more videos:
/ @kensgreektable
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Twitter: @kenpanagopoulos
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Literally obsessed with taramasalata. I eat it by the spoonful. ITS SO GOOD
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I fell in love with taramasalata when I lived in Greece for a summer and looked up a recipe because I was craving it; I would never have guessed there was so much potato in it! I can't wait to try making it myself. Thank you for sharing such a straightforward method!
We have tried this in Greece, and I assure you: To call this "delicious" would be the understatement of the decade. My whole family is wild about this dish. - And do it the way Ken does it; the version with potatoes is much better than the version with bread.
True story: I’m an American who converted to Orthodoxy 20 years ago, and my first church was Greek. There was a Lenten potluck after Liturgy one Sunday, and I was surprised at seeing a big bowl of what looked like strawberry yogurt there amongst the Lenten foods. I though I’d enjoy some of that, and took a generous serving.
Can you imagine my surprise?!?! 😆
Haha Wynona I can only imagine your face at that first glorious bite!!!! 😂😂😂👍👍👍
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But didn't yoy smelled it first?
@@matchmasterqueen5054 I wish I had!!
Bravo!!! I've been making taramosalata for over 30 years and I decided to look up a recipe found your post and I followed your steps, first time using my mixer, even though I use same ingredients your way step by step was much better! It was done in 5 mins!! Thank you Nick!
Thanks Nick!!! 🙏🏼🙏🏼🙏🏼
Thank you for this recipe !!! Sooooo grateful you shared your knowledge!!!! This video is a treasure ! Ignore the haters !
Excellent! First time visiting your channel... I'm fortunate to live in a Greek neighborhood in NYC, and had one of the best taramasalata dips I've ever experienced yesterday! So upon research, it brought me to you page! Now I'm going to try this at home. Thanks for the recipe!
FINALLY an explanation for the pink colour! We can only get cod roe here in the UK, which isn't pink, so I always wondered why shop bought is coloured pink. And now I know, to mimic the colour from CARP eggs! I'm learning so much from you. Thank you! (I'm off work for a week, this is why I appear to be stalking you.)
Haha you are too funny but thank you for your kind words!!! And you’re not stalker. Staking is calling me at home looking for recipes... 😂😂😂
You can buy at Waitrose or IKEA instead of cod roe
Hola ken i did the taramosalata was easy to do and tasty super deliciosa gracias for sharing your delicious greek food with us. besos
Hola amigos!!!! 😂😂😂 Thank you very much for your comment and kind words!!!! 🙏🏼🙏🏼🙏🏼 Glad you liked the recipe... 👍❤️✌️💪🇬🇷🙌
When you mix this in pasta (with a little lemon juice ) and serve it with smoked salmon it’s delightful.
And dill lots of dill
I am 100% making this this week-end!
Awesome!!!
Thank you for great recipe
really its great and i well by make at our menu
Thanks Yasser.... 🙏🙏🙏
I love fishy dips. I usually like the crab or salmon dips but picked up some of this stuff from the supermarket.
he looks like my father 🥺 i miss him so much ❤ ans i will try that taramas he loved it and me too yummy thx 💋
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Great recipe, many thanks 🙏
We make tarama with bread crumbs instead of potatoes. Also, I prefer 70% olive oil 30% vegetable oil. Lastly, I add some milk (half tea glass) so that it gets softer in taste.
Regards from Izmir
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Sounds simple and delish!!
Will have to try. Thanks!
Thanks for your comment. It really is a breeze to make and super delicious. Good luck and if you try it, let me know how it turns out....
Cheers,
Ken🇨🇦
Ken Panagopoulos that Tarama. On a bagel. With more caviar on top taste heavenly. I think I ate too much today . 😂😂
LOL no such thing as too much!!!! Glad you enjoyed it....
Very nice made a similar one today will try yours tomorrow!!!
Efharesto for the Greek Caviar recipe, and yes I also use vegetable oil rather than olive oil in my Taramosalata:).
+ravenblackhawke 👍👍👍
Love it.. Thank you dear chef 💟💟🍀
You’re very welcome Firouzeh.... 🙏🏼🙏🏼🙏🏼
Great job.....
Thank you!!! 🙏🏼🙏🏼🙏🏼
I Tried It Taramasalata With Triopita In Aldi Miranda Sydney Australia
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Ever tried adding taramosalata to spaghetti?? Well, try it, it works like a pesto coating the pasta because of the vegetable oil it contains. Taramosalata spaghetti is delicious.
Sounds interesting to say the least. Thanks for the suggestion....
Thanks
Is it better with potatoes I didn't realize you can make with potatoes, is better than making it with bread what's the difference in taste ??
I prefer using potatoes because I think it gives it a richer flavour….
@@KensGreekTable sound like a better option vaswell
Hi great video, can't wait to make it. Just one thing, I don't have a food processor is there another way to mix it all together, or is it something that I am going to have to purchase?
Thanks very much Greg!!! 🙏🏼🙏🏼🙏🏼 You can also use a mixer instead of a food processor...
Very nice recipe ✔️❤️👍👌
+Russiastani Kitchen Thank you:-))
@@KensGreekTable beautiful thank you
Hello! - Im confused, is with bread or with potato pure?
As I don't like the texture of onion even when grated or blitzed in a food processor, could I just strain it after it has been blitzed in the food processor and use the juice only?
How long will this remain fresh for in the fridge if stored in an airtight jar?
This might not be authentic but would adding a small amount of homemade roasted garlic purée to it be a good idea?
Can I use sweet potatoes instead of the white 🙏
OMG
Haha 👍👍👍
Nice idea with patatos and carp roe, not CAVIAR ! Why don´t you try with mullet roe !
i've never made this with onion OR potatoes....i've used panada (water soaked bread)..looks the same. any more i just buy the pre-prepared jar of taramasalata instead of making it.
The recipe link above goes to a furniture website by a similar name. Guess I'll go back to the video and write down the ingredients. (I have to know the proportions so I can reduce or increase, especially the roe.)
Potatoes hot or cold??
You will allow me a parenthesis ...
The genuine Greek taramosalata needs extra virgin olive oil which from what I saw you have not included
No worries Aki, I actually add the olive oil when serving but I agree, taramosalata definitely needs it....
Well there’s two styles I’ve had one with the mayonnaise in it. It taste really fishy which I don’t like. And then there’s the other one that’s made with onion and it taste salty which I do like. I am a little bit leery to try this recipe as I would rather buy it from the restaurant.
You won’t know until you try Kevin....
Just be extra carefull about beating potatoes this much in a mixer or they turn to glue. Better to fold in slowly, that way you keep the creamy integrity of the potatoe. The more they are beaten the more carbo is released untill it turns into the consistancy of cooked cornstarch which is 'orrible.
Why are there so many variations of making taramasalata?, it's a little bit disheartening when there is no official original recipie with such a simplistic dish. Might aswell call it the 'whatever tarama'.
Probably because the dish must've been made before potatoes came to Greece, so people would make it with bread. Potatoes came to Greece in the 19th century, others would use them in the recipe while others would default to bread for whatever reason.
I know it's an old comment, but whatever - the OG recipe is sort of like making mayonnaise, only instead of eggs, you get the emulsion from the roe proteins. Obviously you need to use the fresh stuff (get it at your local fish market, any roe is ok, but i mostly make mine with carp roe, since i get it for free from my fishmonger). So once you get your fresh roe, say 1Kg, you'll need to blanch it for a second or two in a 60-70C water, while breaking it gently with a spatula to release the fish eggs from the egg sack they come in. It'll also cause the roe to firm a bit and lighten its color. You can also salt cure it in a fridge for a day or two before using it, but you can skip this step.
After the roe is ready, transfer it to the mixer and mix at medium-high speed.
Add half a cup of breadcrumbs soaked in vinegar (squeeze out the vinegar before adding them, use it in next step).
Add a cup of lemon juice or white vinegar (or to taste, some like it really sour).
Start gradually adding oil (olive oil for greek recipe, sunflower seed oil for romanian recipe). Watch as the mix starts to emulsify.
After reaching a sort of mayo consistency, add a couple spoons baking soda, it'll react with the vinegar and create an airy texture.
Taste and add salt.
That's it, serve with finely chopped red onion.
Optionally you can add some beet juice at the beginning or the process to make it pink.
I have a recipe using old bread!
There's two variations, the potato variant is 'newer', in that it was made after potato was introduced to Greece in the 19th century.
Jalapeno and vegetable oil??? And you felt the need to share this cultural treasure why?
For those that care use extra virgin olive oil and serve it immediately...add day old Greek bread to the potatoes equal amounts and mix until the texture is smooth...lose the jalapeno and garnish with lemon slices assorted types of Greek olives and pickled beets...
Make in like in Greece. Hand made.
And olive oil. Stop Americanizing traditional old recipe
Music in background so annoying
Chef, get on a diet, before that weight kills you.
Who died and made you my doctor??? 😂😂😂
@@KensGreekTable Just friendly advice. Take it or leave it.
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@@TheFragmentor Not friendly at all is it though? Hardly even advice either... lol
Not an original recipe. Pass.
Worst hummus ever
HEY YOUR THE PURSON FROM THE OTHER VID😂
Hummus uses chickpeas not roe, this is Taramosalata
Margot Robbie hates this stuff. It's her least favorite food.