Home Rezepte Griechische Fischcreme TARAMOSALATA für das Kalte Buffet

Griechische Fischcreme TARAMOSALATA für das Kalte Buffet

Zutaten für 4 Personen

75 g Forellenkaviar
1 EL Olivenöl
3 EL Zitronensaft
75 ml Milch
1 mittlere Zwiebel
250 g Kartoffeln
1 TL Salz

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Zubereitung

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1

Fertig

Kartoffeln schälen, waschen und in kochendem Salzwasser ca. 20 Minuten garen. Zwiebel schälen und klein würfeln.
Die Kartoffeln abgießen, Milch, Zwiebel und Kaviar zufügen und alles fein zerstampfen. Mit Salz, Zitronensaft und Öl abschmecken und kalt stellen.

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VORIGES NÄCHSTES

35 Minuten

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Sehr einfach

120 kcal
KALORIEN
k. A.
PROTEINE
k. A.
CARBS
k. A.
FETT

DRUCKEN

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