Prep 45 mins
Cook 0 mins
I used to stuff snow peas with an herb, cream cheese mixture and then my Greek sister-in-law came up with this great idea. It's very, very good. 1 hour chilling.
- 4 ounces carp-roe black caviar (available in Greek food stores, called tarama)
- 2 tablespoons cold water
- 1 cup fresh white breadcrumbs
- 4 tablespoons lemon juice
- 1 cup olive oil
- 1⁄4 cup onion, finely minced
- 1 clove garlic, finely minced (small)
- 1 tablespoon fresh dill, minced (or 1 tsp dried)
- 40 -50 fresh snow peas
- In blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
- Blend briefly.
- Add breadcrumbs and lemon juice and blend briefly again.
- Trickle in oil very slowly while blending.
- When mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
- Adjust seasoning, seeing if it needs some salt and add pepper to taste.
- Set aside.
- Steam snow peas about 3 minutes, until they puff up and turn bright green.
- Drain and run under cold water.
- When cool enough to handle, trim off stem end and strings.
- This will open peas.
- Fill a pastry tube with the taramosalata (the carp-roe spread) and pipe in about ½ to 1 tablespoon of it into each pea pod.
- Chill 1 hour.
- Serve cold.