Taramosalata

Recipe Cuisine: Ethnic
Recipe Category: Ethnic
Recipe Serves: 8

Recipes Ingredients:

3 sl French or Italian bread;-OR-
1 Lemon s Juice (or more)
2 md -Potatoes, boiled & peeled
2 tb Vinegar
5 oz Tarama (fish roe)
1 tb Water (more if necessary)
1 c Olive oil
1/2 Onion, (optional); grated

Recipe Instructions:

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. via Karen Mintzias