*  Exported from  MasterCook  *
 
                   TARAMOSALATA, 1     (TARAMA SAUCE, 1)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SPALDING
    6      ounces        Tarama (cod roe)
    8      slices        White bread -- trimmed
    1 1/2  cups          Best olive oil (more if need
    2                    Lemons -- juiced (or to taste)
    1                    Sm. onion -- chopped fine
                         Parsley -- chopped (opt.)
                         Chives -- chopped (opt.)
 
 Put the tarama in a mixer or blender.  Wet the bread and thoroughly squeeze out
the excess water; add to the tarama. Add a little oil, and beat until thoroughly
blended. Add onions and continue to mix.
 Pour additional oil slowly into the tarama, beating constantly, to make a smooth,
cream-colored paste. Add lemon juice, a little at a time, to taste. The
consistency and taste of the taramosalata are a matter of individual preference. 
Some prefer it made with a little more bread; others like more lemon juice, some
like less. No matter: the end result is always a tasty, rather thick, versatile
diplike sauce.	Serve it in a bowl, with crackers or crusty bread, onion slices,
etc., to “go with.” Or garnish with parsley and olives for a festive platter.  Or
use as salad dressing.
 
   NOTE:  Taramosalata in generally placed on the Greek table at the start of the
 meal and can be tasted at will throughout the meal.
 
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