taramasalata


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taramasalata

(ˌtærəməsəˈlɑːtə)
n
(Cookery) a creamy pale pink pâté, made from the roe of grey mullet or smoked cod and served as an hors d'oeuvre. Also shortened to: tarama
[C20: from Modern Greek, from tarama cod's roe]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
Translations

taramasalata

[ˌtærəməsəˈlɑːtə] Ntaramasalata f aperitivo griego a base de huevas de pescado ahumadas
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

taramasalata

[ˌtærəməsəˈlɑːtə] ntarama m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
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And I don't eat meat on a Friday, so I'll be on the taramasalata. I don't drink, smoke or do drugs but I do wonder if I'm eating a borderline unsafe amount of taramasalata.
We were told they had run out of these and so instead ordered two portions of pitta bread (PS1) each, mixed dips - taramasalata, houmous and tirokafteri (PS6), Greek Spot special feta cheese (PS5) and the homemade meatballs (PS4.50).
If you have bought the Cyprus Jasmine Taramasalata and have an allergy to soya and/or an allergy or intolerance to barley, gluten, oats, rye or wheat, do not eat it.
INGREDIENTS: For the almond cake: 110g unsalted butter 250g ground almonds 375g caster sugar 45g T45 or plain flour, sifted 310g egg whites (from about 8 large eggs) Flaked almonds, for sprinkling For the cherry jam: 250g Morello cherry puree 5g agar-agar powder To serve: Icing sugar s Jason' AND FISH CHIPS MAKES 20 CHIPS INGREDIENTS For the confit potato 'chips': 1kg clarified butter 4 large chipping potatoes (such as Desiree, King Edward or Maris Piper) Vegetable oil, for deep-frying Maldon sea salt & black pepper For the taramasalata: 4 slices of white bread 225g smoked cod's roe 1/2 garlic clove 600ml whole milk 500ml vegetable oil A squeeze of lemon juice For salt & vinegar powder: 100g malt vinegar powder 20g fine sea salt To serve: Bronze fennel fronds METHOD 1.
s Jason' AND FISH CHIPS MAKES 20 CHIPS Jason' FISH INGREDIENTS For the confit potato 'chips': 1kg clarified butter 4 large chipping potatoes (such as Desiree, King Edward or Maris Piper) Vegetable oil, for deep-frying Maldon sea salt & black pepper For the taramasalata: 4 slices of white bread 225g smoked cod's roe 1/2 garlic clove 600ml whole milk 500ml vegetable oil A squeeze of lemon juice For salt & vinegar powder: 100g malt vinegar powder 20g fine sea salt To serve: Bronze fennel fronds 'METHOD 1.
Pipe a little mound of cherry jam s Jason' AND FISH CHIPS MAKES 20 CHIPS INGREDIENTS For the confit potato 'chips': 1kg clarified butter 4 large chipping potatoes (such as Desiree, King Edward or Maris Piper) Vegetable oil, for deep-frying Maldon sea salt & black pepper For the taramasalata: 4 slices of white bread 225g smoked cod's roe 1/2 garlic clove 600ml whole milk 500ml vegetable oil A squeeze of lemon juice For salt & vinegar powder: 100g malt vinegar powder 20g fine sea salt To serve: Bronze fennel fronds METHOD 1.
s Jason' AND FISH CHIPS MAKES 20 CHIPS with another heavy INGREDIENTS FOR THE CONFIT POTATO 'CHIPS': 1kg clarified butter 4 large chipping potatoes (such as Desiree, King Edward or Maris Piper) Vegetable oil, for deep-frying Maldon sea salt & black pepper For the taramasalata: 4 slices of white bread 225g smoked cod's roe 1/2 garlic clove 600ml whole milk 500ml vegetable oil A squeeze of lemon juice For salt & vinegar powder: 100g malt vinegar powder 20g fine sea salt To serve: Bronze fennel fronds METHOD 1.
Jason' FISH INGREDIENTS For the confit potato 'chips': clarified butter large chipping potatoes such as Desiree, King Edward Maris Piper) Vegetable oil, for deep-frying Maldon sea salt & black pepper For the taramasalata: slices of white bread 225g smoked cod's roe 1/2 garlic clove 600ml whole milk 500ml vegetable oil squeeze of lemon juice For salt & vinegar powder: 100g malt vinegar powder 20g fine sea salt serve: Bronze fennel fronds METHOD Heat the clarified butter a wide, heavy-based pan 1600C.