Taramosalata with Blanched Almonds, Tortilla Wraps and Pink Peppercorns
- 3 – 5 tortilla wraps about six inches in diameter
- ¼ to 1/3 cup blanched almond slivers
- 2 – 3 ounces tarama fish roe
- 1 – 2 garlic cloves chopped (to taste)
- ¾ to 1 ½ cups extra virgin Greek olive oil
- ¼ to ½ cup fresh strained lemon juice or more, as needed
- Water as needed
- 1 tablespoon pink peppercorns for garnish
Have a bowl of water on the counter and dip the tortilla wraps one at a time into the water to soften. Squeeze dry and break up into the bowl of a food processor. Repeat with another two wraps. Hold off on using the remaining two until you whip everything together – you may need to add more bread if it’s too salty.
Pulse the dampened tortilla crumbs for a few seconds. Add the blanched almonds and garlic and pulse to combine. Add the tarama. Pulse that, too, to combine all together.
Next, add the olive oil and lemon juice in alternating doses until you reach the desired flavor and texture. Loosen the taramosalata with a little water, again, eyeballing it and tasting it. It should be creamy, slightly grainy thanks to the almonds, but also have an umami like salinity and rich but fluffy and light texture.
Spread it onto a serving plate and garnish with pink peppercorns crushed between your fingers and sprinkled on top!
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Note: You can use seltzer or sparkling water instead of plain water to achieve an even fluffier texture.