Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Tarama (cod roe) 1 ea Sm. onion, chopped fine
8 sl White bread, trimmed Parsley, chopped (opt.)
1 1/2 c Best olive oil (more if need Chives, chopped (opt.)
2 ea Lemons, juiced (or to taste)

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 diplike
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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