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    PrimaRecipes --> Appetizers, Other

    recipe title: Taramosalata
    category: Appetizers, Other
    keywords: greek, Appetizers
    servings: 8
          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, NY. Typed for you by Karen Mintzias

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