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Taramosalata

Servings: 8

Ingredients:

• 3 sl French/Italian bread; -OR-
• 2 md -Potatoes boiled & peeled
• 5 oz Tarama (fish roe)
• 1 c Olive oil
• 1 Lemon's juice (or more)
• 2 tb Vinegar
• 1 tb Water (more if necessary)
• 1/2 Onion

Instructions:

(optional); grated 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. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books NY. Typed for you by Karen Mintzias

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