Taramosalata-stuffed Snow Pea Pods

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 4 ounces carp-roe black caviar (available in greek food stores, called tarama)
• 2 tablespoons cold water
• 1 cup fresh 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

Recipe

• 1 in blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
• 2 blend briefly.
• 3 add breadcrumbs and lemon juice and blend briefly again.
• 4 trickle in oil very slowly while blending.
• 5 when mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
• 6 adjust seasoning, seeing if it needs some salt and add pepper to taste.
• 7 set aside.
• 8 steam snow peas about 3 minutes, until they puff up and turn bright green.
• 9 drain and run under cold water.
• 10 when cool enough to handle, trim off stem end and strings.
• 11 this will open peas.
• 12 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.
• 13 chill 1 hour.
• 14 serve cold.