Taramosalata

Ingredients

• stale white bread, crusts removed150 g
• cold water150 ml
• tarama (carp or cod roe)100 g
• small white onion, grated1/2
• lemon, juiced1
• mild olive oil180 ml
• ice water2 tbsp

Steps

1. 1

   Soak and squeeze the bread.

   Soak the bread in cold water for 3 minutes, then squeeze it dry between your palms until barely damp.

2. 2

   Combine bread, tarama, onion, and lemon.

   Tip the bread, tarama, grated onion, and half the lemon juice into a food processor.

3. 3

   Blend the mixture until smooth.

   Blend on medium for 30 seconds until the mixture turns pale pink and smooth.

4. 4

   Drizzle olive oil slowly.

   With the motor running, drizzle in the olive oil in a thread as thin as a shoelace — this should take a full 2 minutes.

5. 5

   Loosen mixture and add lemon juice.

   Loosen with a tablespoon of ice water if it tightens too much, and finish with the remaining lemon juice.

6. 6

   Scrape, smooth, and chill the dip.

   Scrape into a bowl, smooth the top, and chill at least 30 minutes before serving with pita and olives.