INGREDIENTS:
1/3 of (8 oz.) jar tarama*
1 onion, finely grated
1 or 2 c. olive oil
4 or 5 slices white bread,
trimmed
2 or 3 lemons (juice of)
*Tarama can be bought at Greek delicatessens.
Mash tarama and add grated onion. Add a little of the
olive oil and beat or put in blender, to form a smooth paste.
Moisten bread and squeeze out excess water. Continue beating
tarama mixture, adding alternately small bits of moistened
bread, olive oil, and lemon juice. The Taramasalata should be
beaten until cream colored. Serve as a dip or spread on
crackers or toast.
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