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Recipe for "taramosalata-1"

NAME

     TARAMOSALATA-1 - Greek smoked fish-roe pate
     This is a particular family favorite at my  parents'  house.
     The word Taramosalata means ``fish egg salad'' in Greek.

INGREDIENTS (serves 6 )

     150 g     smoked cod roe
     250 ml    olive oil
     1         garlic clove
     30 ml     lemon juice
     5 g       chopped parsley
     10 g      finely chopped onion (or more to taste)
               freshly milled black pepper

PROCEDURE

          (1)  Cover cod roes for a few minutes in boiling  water
               to loosen skins, then peel them.
          (2)  Crush garlic and rub around a mixing basin (bowl).
               Discard garlic.
          (3)  Dice roe, add 30 ml oil, and stand for 15  minutes
               to soften.
          (4)  Pass roe through sieve  into  garlic-rubbed  basin
               and beat until smooth.
          (5)  Add half the lemon juice, gradually  beat  in  the
               rest of the oil, adding the remainder of the lemon
               juice at the half-way stage.
          (6)  Stir in  the  chopped  onion,  parsley  and  black
               pepper to taste.
          (7)  Chill and serve.

NOTES

     This recipe can be made with any kind of  fish  roe.  Greeks
     sometimes add 100 g of cooked potatoes.
     The only tricky bit comes in adding the oil:  you should  do
     it  a  little  at  a  time like preparing mayonnaise, and be
     careful not to let the oil separate.  If it  does  begin  to
     separate, add another dash of lemon juice.
     Taramosalata will keep for about a week under refrigeration.

RATING

     Difficulty: moderate.  Time: 40 minutes off and on.   Preci-
     sion: approximate measurement OK.

CONTRIBUTOR

     Marcus G Hand
     AT&T Information Systems, Middletown, New Jersey, USA
     mtuni!mgh