Taramosalata

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Title: Taramosalata
Categories: Ethnic, Appetizers
Yield: 8 servings

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

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

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