-
1
Place the almonds in a heatproof bowl with boiling water to cover.
-
2
Let stand until the water is tepid.
-
3
Drain well and, using your fingertips, pop off and discard the skins.
-
4
Line a small tray or baking sheet with parchment or wax paper.
-
5
Place the peeled almonds on the prepared tray and refrigerate for about 8 hours or overnight.
-
6
Preheat the oven to 200F.
-
7
Remove the almonds from the refrigerator and place on a small baking pan.
-
8
Transfer to the preheated oven and bake for about 15 minutes, just to dry slightly.
-
9
Do not roast.
-
10
Pour about 1 teaspoon of the corn oil into a medium mixing bowl and, using your fingertips, rub the oil around the interior of the bowl to coat lightly.
-
11
Combine the almonds with the potato and onion in the oiled bowl.
-
12
Add 1 tablespoon of the oil and toss to coat, mashing the potato slightly and pulling the onion apart.
-
13
Working with about one third of the almond mixture at a time, pass it through an electric mixer fitted with the fine grinder attachment or through a stand-alone meat grinder into the oiled bowl, allowing the food to pass through the grinder completely before adding the next third.
-
14
This will prevent clogging.
-
15
The consistency should be of a coarse meal.
-
16
When all of the mixture has been ground, remove the grinder attachment from the mixer and fit the mixer with the bowl and paddle.
-
17
Place the tarama in the mixer bowl and, with the mixer on low speed, begin beating the tarama, adding the remaining corn oil in a slow, steady stream.
-
18
Then add the extra virgin olive oil in a slow, steady stream.
-
19
When well blended, remove the paddle attachment and change to the wire whip.
-
20
Continuing to mix on medium speed, add the lemon juice in a slow, steady stream.
-
21
When well blended, stop the motor, scrape down the sides of the bowl, and add the almond mixture.
-
22
With the mixer on low speed, slowly combine the mixtures.
-
23
When well combined, begin adding the seltzer, an ounce at a time, until the taramasalata is as light and airy as light, fluffy mashed potatoes.
-
24
Transfer to a nonreactive storage container, cover, and refrigerate for at least 1 hour before serving with warm pita triangles.
