This is a creamy, dairy-free traditional Greek spread commonly served as a dip with pita triangles or crackers.
INGREDIENTS:
8 slices of day-old white bread, crusts removed
4 tablespoons Tarama carp roe caviar*
2 tablespoons finely minced onion
3/4 cup mild extra virgin olive oil
5 tablespoons lemon juice, freshly squeezed
METHOD:
Remove crusts from bread. Soak the bread bowl of water until soft, remove it from the water, and then squeeze dry. Set aside.
Add tarama and onion to blender jar and process until smooth, about 1 minute.
Tear the bread into pieces. Add bread to blender and process until combined. With the machine running, slowly drizzle the olive oil into the mixture until it forms a paste. Add the lemon juice a little bit at a time and blend until smooth and creamy. Taste. If you prefer it tangier, you can add more lemon juice.
Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of wine.
*Tarama can be purchased at Whole Foods, Mediterranean specialty shops, or online.
YIELD: About 2 cups
