July 18th is National Caviar Day. Caviar is a delicacy often associated with the Rockefeller class. In essence it’s salt-cured fish roe, or fish eggs. Wild sturgeon from the Caspian Sea is the usual source of traditional caviar. But red salmon and carp roes are also considered a culinary delight. My favorite Greek appetizer, taramosalta, is a spread made from carp, cod, or salmon roe, which is available in most Greek and Middle Eastern markets. My favorite Greek restaurant, the Greek Islands in Chicago’s Greek Town, makes it with cod roe, onions, and potatoes.
I prefer to let the Greeks prepare my taramosalata and eat this tasty treat in a restaurant. But I haven’t always lived in areas where Greek restaurants abound. At those times I’ve pulled out the recipe a Greek friend gave me more than 25 years ago and made my own when I’ve had a hankering for the appetizer spread. It calls for bread rather than potatoes. If you like to try your hand at dishes from other cuisines try this recipe out for National Caviar Day and let us know how you like it. Better yet, send us your pictures and we’ll put them onto our Facebook page and tweet them out.
A food processor or electric blender is necessary for this recipe.
· 2 Tbs cod, carp, or salmon roe (the caviar rousse brand is available at Whole Foods)
· 1 Tbs minced onion
· 4 slices of white bread, crusts removed and torn into small pieces
· 1/2 C extra virgin olive oil
· 2 Tbs fresh squeezed lemon juice
· Put roe and onion into food processor or blender and puree.
· Add bread to mixture and chop well.
· With food processor or blender running, drizzle oil into mixture and continue blending until the mixture is smooth and free of lumps.
· Add lemon juice and blend thoroughly.
· Serve cold with crusty bread slices. (I like mine with sesame seeds.)
Photo Courtesy of BrandonSigma / Free Digital Photos