Taramosalata

Name: Taramosalata
Total time: 15 min
Ingredients: 6 ounces firm white bread, crusts removed and 1-inch pieces; 4 ounces jarred tarama (carp roe); 1/4 cup grated onion; 1/4 cup freshly squeezed lemon juice; 1/2 cup extra-virgin olive oil, plus more for serving; 1/4 cup water, or as needed; Toasted pita chips or bread, for serving

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Total: 15 minutes

Servings: 2

Cost: $11.98 /serving

Author : Kate Winslow

Ingredients

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6 ounces firm white bread, crusts removed and 1-inch pieces4 ounces jarred tarama (carp roe)1/4 cup grated onion1/4 cup freshly squeezed lemon juice1/2 cup extra-virgin olive oil, plus more for serving1/4 cup water, or as neededToasted pita chips or bread, for serving

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Instructions

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Step 1

Put the bread in a bowl and sprinkle with 1/4 cup water. Let sit for 5 minutes, then squeeze out the excess water and put the bread in the bowl of a food processor, with the tarama, onion and lemon juice.

Step 2

Pulse the tarama mixture until it begins to become smooth. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth. The taramosalata should be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.

Step 3

To serve, spoon the taramosalata in a wide shallow bowl and drizzle with olive oil. Serve with toasted pita chips.