TARAMASALATA (about 3 cups)
This recipe is from the Athens restaurant Estiatorio Milos, which has outposts in Montreal and New York City. Salmon-colored tarama is carp roe, and when you’re shopping for it look for roe that is neither too pink (an indication of food coloring) nor too brown (it’s been on the shelf too long).
6 cups 1 inch torn pieces crustless bread (from a 30 inch long Italian loaf)
¼ cup chopped red onion
¼ cup (2 ounces) tarama (carp roe)
½ teaspoon salt
½ teaspoon freshly ground white pepper
¼ cup lemon juice
½ cup olive oil
lightly toasted bread slices to accompany
- Soak bread in water to cover by 1 inch in a large bowl until very soft, about 5 minutes.
- Meanwhile, mince onion in a food processor. Add roe, salt, white pepper, 2 tablespoons lemon juice and ¼ cup oil and blend until smooth.
- Squeeze as much water as possible from bread, then add bread to roe mixture and blend until smooth. With motor running, add remaining 2 tablespoons lemon juice and ¼ cup oil and blend until well combined.
- Serve with toasts. (The taramasalata can be made up to 6 hours ahead and refrigerated, covered.)