Taramosalata, 1 (tarama sauce, 1)

1 servings

Ingredients

Quantity Ingredient
6 ounces Tarama (cod roe)
8 slices White bread, trimmed
1½ cup Best olive oil (more if need
2 eaches Lemons, juiced (or to taste)
1 each Sm. onion, chopped fine
Parsley, chopped (opt.)
Chives, chopped (opt.)

Directions

Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil, and beat until thoroughly blended. Add onions and continue to mix. Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile diplike sauce. Serve it in a bowl, with crackers or crusty bread, onion slices, etc., to "go with." Or garnish with parsley and olives for a festive platter. Or use as salad dressing.

NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.

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