Taramosalata (Carp Roa Dip)
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Ingredients:
2-3 Slices Thick French/Italian Bread, Soaked And Squeezed Dry
4 Oz Tarama (Carp Roe), Washed And Drained
1 Cup Extra Virgin Olive Oil
¼ Medium Onion, Chopped
2 Tbs Fresh Squeezed Lemon Juice
1 Tbs White Vinegar

Place onion, tarama, bread and lemon juice in a food processor and turn on. Add half the oil in a slow stream through the feed tube. Then add vinegar and the rest of the oil. The mixture will be thick and creamy and a very light orange or coral color. Transfer to a serving dish. At this time you may whisk in an additional teaspoon of tarama so the roe is distinguishable. Tarama should be served chilled. Bread, pita or crudites make an excellent accompaniment. If you don't have a food processor it can be made in a blender or with an electric mixer.

Peter Vee