Greek Taramasalata Whipped with Lemon and Olive Oil

What you need

• 150 g (5 oz) stale white bread, crusts removed; or 200 g boiled, mashed potato
• 100 g (3.5 oz) tarama, salted cured carp or cod roe, white or pale pink
• 1/2 small onion, finely grated
• 60 ml (1/4 cup) lemon juice, from about 2 lemons
• 180 ml (3/4 cup) extra virgin olive oil, plus a little for serving

Method

Restated from the original video

1. 1

   Tear the bread into pieces, cover with cold water and soak for 5 min.

2. 2

   Squeeze the bread hard by the handful to press out as much water as possible.

3. 3

   Put the tarama and grated onion in a food processor and blend to a smooth paste, about 1 min.

4. 4

   Add the bread and half the lemon juice and blend until even.

5. 5

   With the motor running, trickle in the olive oil in a thin stream. Stop when the dip turns pale, thick and fluffy, 2-3 min.

6. 6

   Taste and blend in the rest of the lemon juice a little at a time. The roe is salty, so it rarely needs more seasoning.

7. 7

   If the dip feels stiff, blend in 1-2 tbsp cold water.

8. 8

   Cover and chill for at least 1 h so it firms up and the flavor settles.

9. 9

   Spoon into a shallow bowl and finish with a thin thread of olive oil.

Imported from tandysinclair.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.