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Taramosalata I (P)
Source: "A Seafood Celebration," by Sheryl and Mel London
Yield: Makes about 2-1/2 cups

3 to 4 slices white peasant bread, such as French or Italian, crust removed and bread torn into small pieces
2 tablespoons cold water
5 tablespoons tarama (salted carp roe)
2 tablespoons lemon juice
1 tablespoon grated onion
2 to 3 large cloves garlic, finely minced
1/8 teaspoon cayenne pepper
2/3 to 3/4 cup olive oil
1 tablespoon finely minced parsley

Put the bread in a food processor, sprinkle with the water, and process with a few strokes.

Add the tarama and process with 2 or 3 strokes, until just combined. Add the lemon juice, onion, garlic, and cayenne and process until fairly smooth.

With the motor running, slowly add the olive oil through the feed tube and process until thick and creamy. If it's too liquid in consistency, add another slice of torn bread and process until consistency is better. If too thick, add a tablespoon or two of cold water. Spoon into a bowl and chill for at least 15 minutes or longer if more convenient. Sprinkle with parsley just before serving.

Poster's Notes:
Tarama is available in jars and is found in specialty food shops.

Posted by Nana Gloria

Nutritional Info per Serving: 162 Calories (kcal); 18g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3-1/2 Fat; 0 Other Carbohydrates