In Greek restaurants or tavernas throughout Europe, this is a favored appetizer, but uncommon in North America. Its delightful flavor should not be missed.

Taramosalata (Greek Pate)
Recipe type: Appetizer
Cuisine: Greek
Serves: 6
  • 2 slices whole wheat bread, crust removed
  • 2 Tablespoons milk
  • 1/2 pound smoked cod roe
  • 6 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 1 garlic clove, peeled and pressed
  • 1/2 Cup heavy cream plus
  • 2 Tablespoons heavy cream
  • black pepper to taste
  • paprika
  • black olive for garnish
  • lemon slice, for garnish
  • 2 Tablespoons parsley, fresh, chopped
  1. Place the bread in a shallow dish, sprinkle the milk over and leave to soak.
  2. Using a spoon or knife, scrape the cod roe out of its skin and into a food processor or blender. Add the olive oil, lemon juice, garlic and bread, and puree until smooth.
  3. Beat the cream until it thickens but is not stiff.
  4. Turn the cod roe mixture into a bowl, fold in cream and parsley until well mixed.
  5. Season with black pepper.
  6. Turn into a serving dish and garnish with paprika, lemon slice and a black olive.
  7. Serve with hot pita bread.

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