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  Taramosalata (smoked fish-roe pate)
 
Yield: 1 Servings
+
 
1 c Olive oil      1 ea Garlic clove
2 tb Lemon juice      2 tb Chopped parsley
1 tb Finely chopped onion (or
 More to taste) Freshly milled black Pepper PROCEDURE 1 ea Cover cod roes for a few Minutes in boiling water To loosen skins then peel Them. 2 ea Crush garlic and rub Around a mixing basin (bowl). Discard garlic. 3 ea Dice roe add 2 Tbsp oil And stand for 15 minutes To soften. 4 ea Pass roe through sieve Into garlic-rubbed basin And beat until smooth. 5 ea Add half the lemon juice g Beat in the rest Of the oil adding the Remainder of the lemon Juice at the half-way Stage. 6 ea Stir in the chopped onion Parsley and black pepper To taste. 7 ea Chill and serve. NOTES This recipe can be made -with any Kind of fish roe. Greeks -sometimes Add + cup 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. TARAMOSALATA-1 ù Greek smoked fish-roe pate

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