Taramosalata, 1 (Tarama Sauce, 1)

Course : Greek
Serves: 1
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6 ounces tarama -- (cod roe)
8 slices white bread -- trimmed
1 1/2 cups best olive oil -- (more if need
2 medium lemons -- juiced
1 small onion -- chopped fine
2 tablespoons parsley -- chopped (opt.)
2 tablespoons chives -- chopped (opt.)

Preparation / Directions:

Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil, and beat until thoroughly blended. Add onions and continue to mix. Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile dip-like sauce. Serve it in a bowl, with crackers or crusty bread, onion slices, etc., to "go with." Or garnish with parsley and olives for a festive platter. Or use as salad dressing. NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.

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