100 grams of fish roe
4 slices of bread (at least 2 days old)
1 small onion
½ cup of olive oil
1 or 2 juicy lemons
Soak the bread well in water. Use white bread only. Squeeze the bread well to get rid of almost all of the water. Mash well and add the fish roe and the onion (in thick slices). Then, add the olive oil and lemon juice in a blender. Make sure to work the mixture until it becomes smooth. If necessary, add some more olive oil. Place on small plates and garnish to your particular taste with olives or capers or pickles.
Variation: Instead of bread, you can, if you wish, use 4-5 medium-sized potatoes (boiled and mashed), or, if you prefer, instead of onion, 2 cloves of garlic, crushed. However, you should keep in mind that Greeks never use garlic in their taramosalata and for a good reason too!
By using a large onion instead of a small one, the taste of the taramosalata becomes stronger. The end product taste, of course, depends on how strong the onion is.
If you prefer the taste to be less acidic, use only 1 lemon instead of 2.
Make sure NOT to add any salt. Tarama (fish roe) is already salted enough.
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