Fish roe dip (Taramosalata)
- bread: 250g, without the crust
- onion: 1
- white fish roe: 200g
- olive oil: 1 cup
- lemons: 2
Soak the bread in water. Put the onion, coarsely chopped, in a mortar (you can also mix the ingredients with a regular blender or any food processor). Pound with the pestle until it is mashed. Add the fish roe and continue beating until the mixture is white. Squeeze the bread very well to remove all excess water and place it on a piece of kitchen roll so that it soaks up the remaining water.
Take the bread bit by bit and add to the roe, constantly pounding. Begin to add the oil and lemon alternately bit by bit without letting up on the pestle. Try a little bit to see if the oil and lemon are to your liking and add more to taste.