Taramosalata

1. 1

   Have ready a stand mixer fitted with a grinding attachment.

2. 2

   (You may use a ricer or grater, but the results will not be the same).

3. 3

   Coat your mixing bowl with a small amount of corn oil.

4. 4

   Pass the onion, potatoes and almonds through the grinder and into the bowl.

5. 5

   Fold in the tarama.

6. 6

   Remove the meat grinder and fit the mixer with the paddle (or use a wooden spoon).

7. 7

   With the mixer on medium, add the lemon juice and then the remaining corn oil in a slow and steady stream.

8. 8

   Slowly add the olive oil, mixing constantly.

9. 9

   Add the seltzer a few tablespoons at a time.

10. 10

    It should have the consistency of a light and airy mousse.

11. 11

    Refrigerate for at least one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.