50g (2oz) tarama (smoked fish roe, found in delicatessen
or Greek shops - not to be confused with the readymade tarama salata)

4 slices, white bread crust removed

1 cup oil

Lemon juice

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• Moisten the bread by placing it under tap and make sure that all slices are moisten, than squeeze out as much water as you can with your hands.

• Place moist bread and tarama in food processor and blend.

• If not blend fully, use spatula to mix it all nicely

• Then pour oil a drop at a time for about 4 teaspoons, add a teaspoon of lemon juice, than add a teaspoon at a time. Add a teaspoon of lemon juice every ¼ cup of oil or when the tarama looks too waxy.

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TIPS

* Add one drop of red food colourant to make the Taramasalata more pink.

 

Serving suggestions:

As a selection of Dips and Spreads with a Greek salad and fresh crusty bread, biscuits or crudités.

As part of a Bruschettas tray and decorate with pitted olives and chopped parsley.

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