Taramosalata
Tarama ( Turkish ) or Taramosalata ( Greek ταραμοσαλάτα 'fish roe salad' from taramas ταραμάς 'fish roe') is a cold starter or meze made from salted fish roe , mostly from carp , but also from cod , even herring . The fish roe is made into a paste like mayonnaise with white bread (or boiled potatoes), olive oil and lemon . The dish is eaten cold and usually as a dip with pita and raw vegetables (crudités). This originally Balkan specialty later found its way into the Jewish kitchen.
Salată de icre is the Romanian version. The emulsion is not whipped with olive oil, but usually with sunflower oil; likewise, no sea fish roe is used. Garlic is not added either. A specialty is the preparation with pike, trout or zander roe. Here, almost a quarter of the fish eggs are held back and only mixed into the cream at the end.
The version is served with carp caviar with finely diced onions, black olives (preferably the Kalamata variety ) and lemon wedges, the other, more noble variations, instead of onions with green lettuce leaves.
Individual evidence
- ↑ Γεώργιος Μπαμπινιώτης (Georgios Babiniotis): Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of the Modern Greek Language) . Β 'Έκδοση edition. Κέντρο Λεξικολογίας, 2005, ISBN 960-86190-1-7 , p. 1741 .
- ^ Gil Marks: Encyclopedia of Jewish Food . Houghton Mifflin Harcourt, November 17, 2010, ISBN 0-544-18631-1 , pp. 1131-. Jewish cuisine
- ↑ Sanda Marin: "Carte de bucate", Orrizoturi Verlag, Bucharest 1995, pp. 21, 22