Taramasalata

Taramasalata is one of my favourite mezes! However I prefer the version without potato, such as Rosemary Barron's recipe (Flavors of Greece). Krinos also sells jars of carp roe, which is what I use when I make it. I usually also have a small jar of the "pink-orange" stuff in my fridge though. And I save the potatoes for roasting with garlic, rosemary and lemon juice, or for making skorthalia which I love to eat as a dip.

No, no, no! It is taramOsalata, first. Grated onion, no garlic, white bread crumbs, not potato, and some parsley. Otherwise, okay.

Because words are only a close second to tastes on my palate, I love the term tiny teardrop to describe the side of the box grater to use. I'm sure better writing contributes to excellence in taste in the finished dish.

I am of Greek ancestry and grew up on Taramosslata. Like the author I occasionally buy a jar of the Krinos which is acceptable but not terrific. I love Salmon roe and have heard of people using it for tarama, so I was excited to try. But the results were inedible- gluey, pasty, fishy. I felt like I wasted time and money (salmon roe is not inexpensive). Before publishing recipes The NY Times needs to test them more. They often turn out not as good as they sound, but this one was a true disaster.

Wow, this was - hands down - the worst NYT recipe I've ever tried. And I've made hundreds over the years. Except for having to sub the smaller red roe for the salmon roe (salmon roe is definitely NOT 'commonly available' in Indianapolis on a Sunday afternoon), I made it exactly as described in the recipe. It produced just over one QUART of sticky pink glue. Ugh. I even tried adding in the suggested feta brine to little improvement. A day later, it's even worse.

Not very good at all. Tossed out the whole mess.

Gosh, I have to agree. After running all over Oakland looking for salmon roe (yeah, I was surprised too that it wasn't at Whole Foods, Trader Joes, Safeway, or our local Farmer Joe's organic grocery) I just got as far as adding the panko--and it is a tasteless and gooey mess. I am SO disappointed!

I only make my taramasalata with potatoes, but I pound the boiled Yukon Gold potatoes rather than grating them. That way you don't need the breadcrumbs because pounding produces a better texture than grating. You can achieve a denser or looser consistency depending on how much olive oil and lemon juice you add.

I add salmon roe to Krinos brand. No potato, no bread. Traditional?.... don’t care. Like the pop of salmon roe and amped up flavor.

I want to try this recipe, but the lack of specificity in "panko soaked and squeezed" worries me, especially after reading the article, and how many variations were tried to get it right. So: soak in how much water? just to cover? soak for how long? Squeeze lightly? until every drop is out? Until it has the consistency of...? I don't want to waste 4 oz of delicious roe to make what could potentially be "a pink gluey mess."

Also, a little lemon juice and not salmon roe or cod roe; for us it was always carp roe.

Not a single greek person/restaurant in NY(T) to fact check? TaramA is the roe, taramOsalata is the compound, whether word or dip. As a recipe, not that exciting. There is also white tarama available (at least in Greece) which makes an exquisitely fine and delicate taramosalata, especially if you use orange as well as, or in place of, lemon juice.

The worst NYT recipe I ever tried was called "easy flourless chocolate cake." $27 of fancy chocolate ended up as a brittle burnt mess in the bottom of a springform pan ($30+ that I also had to buy for the recipe.) But I agree, this recipe sounds bad just from reading it. And have you ever actually tasted the brine in feta cheese boxes?

We are not Greek but enjoy Taramosalata from our Greek friend. We have purchased Tarama online but enjoyed as is, a garnish to eggs.... This recipe was not at all intriguing to us either. Glad we didn't waste time trying it. Thanks for your comment.