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, (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,
Typed for you by Karen Mintzias