An imitation of Sloppy Joes is this. I only cook for the two of us, so I’m not sure about the servings. Any leftovers I put on hamburger buns, hash potatoes, or an egg for breakfast. I think this would make a fantastic hot dog! Enjoy.
| Prep Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- 13 ounces bread, crust removed
- cold water to cover
- ½ cup olive oil
- 1 small onion, roughly chopped
- 1 large lemon, juiced
- 1 cup tarama (cured carp, cod, or mullet roe)
Instructions
- Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
- Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth. Add tarama and process until well combined.
- When finished blending ingredients, taste and adjust if necessary — add more lemon juice if too bitter, more tarama if you like a stronger flavor, or more olive oil if a richer texture is desired.
- For a modern twist on this classic recipe, I like to first caramelize the onions in some olive oil with a pinch of chili flakes before adding to the food processor.
- Tarama is the cured roe of either carp, cod or mullet. It is available as either white or pink roe, and either are fine to use, though white is more desirable.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 456 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I love taramasalata and am so glad that I finally found a recipe for it. Made this for a remote HH today—it´s fabulous. I did go with the caramalized onions, and added some pepper. Yummy!