Taramasalata is a traditional Greek appetizer of cod roe with lemon juice and vegetable oil. In Greece, it is served with Kalamata olives and sliced pita bread.
200gcod roe(traditionally smoked, but can be replaced by regular)
300gbread(Stale, yesterday's is fine)
1/2onion
100-150mlolive oil(use regular olive oil, not extra-virgin, you can substitute any other vegetable oil without taste/flavor, sunflower oil will do)
50mllemon juice(~ the juice of one large lemon)
pita(optional, for filing)
kalamata olives(optional, for filing)
Instructions
Slice half an onion. Cut the crusts off the bread and cut into slices. Soak the bread in water.
In the bowl of a blender (food processor) or a bowl, combine 200 g of cod roe, chopped onion, lemon juice and bread squeezed from the water.Puree with a blender until smooth.
Continuing to whisk in a thin stream, pour 100-150 ml. of oil. Orient yourself to the consistency. If it seems that the mass has become too liquid - do not add more oil.
Transfer the taramasalata to a bowl, garnish with black Kalamata olives and serve with pita sliced into triangles.