What is tarama in French?
I first discovered tarama in France, where it has been popular as a starter for decades or possibly longer. It is traditionally made from bottarga — cured and salted roe that has been pressed and sealed in wax. I decided to experiment for this post and bought both kinds of roe — fresh and cured.
What country is Taramasalata from?
Turkey
Greece
Tarama/Origins
What is tarama used for?
Tarama is an emulsion, made just like mayonnaise, but without any eggs. (And it’s not as finicky, either.) The thickening comes from bread (although some versions use potatoes), and a blender makes fast work of it. It’s good served as an appetizer with little toasts or crackers, and goes well with a light white wine.
Is Tarama a caviar?
Taramosalata, is made with carp or trout roe caviar, called Tarama, into a dip that’s famous all across Greece, served as part of the traditional meze, or appetizer platter and savored simply with pita bread.
How long is tarama good for?
Serve or transfer to an airtight food container and store in the fridge for up to 10 days.
Can you freeze Tarama?
To freeze: chill in the refrigerator, and then spoon into a rigid container. To thaw: thaw in the container in the refrigerator overnight, and then spoon into a serving dish. 7. Garnish with lemon and olives just before serving.
Why is my taramasalata bitter?
We understand that sometimes smoked cod’s roe can be a little bitter when used in taramasalata. Some people suggest this is caused by the membrane on the roe, which should be removed completely. If the taramasalata is too bitter then you would probably need to add extra breadcrumbs and also oil.
Why is taramasalata so fattening?
Taramasalata is very high in saturated fat, which has been linked to heart disease. Hummus is less calorific than taramasalata. It’s a good source of fibre, which helps to prevent constipation. It is high in magnesium, which participates in hundreds of processes within the body, including energy production.
What do you eat Tarama with?
As a side dish, taramasalata always has accompaniments. Pita (Greek bread) is the obvious choice, but a bag of salted chips is also very tasty! Taramasalata comes into its own as mezze with aubergine dip, keftedes (meatballs) and dolmades (stuffed vine leaves).