Taramosalata

Recipe Ingredients

3		French or Italian bread - -or-
2		-potatoes - boiled and peeled (medium)
5 oz	142g	Tarama - (fish roe)
1 cup	237ml	Olive oil
1		Lemon's juice - (or more)
2 tablespoons	30ml	Vinegar
1 tablespoon	15ml	Water - (more if necessary)
1/2		Onion - (optional), grated

Recipe Instructions

Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes.

Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days.

Source:
Jeff Smith

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