MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: TARAMOSALATA
  Categories: Foreign, Appetizers
       Yield: 8 servings
  
       3 sl French or Italian bread;-OR-
       2 md -Potatoes, boiled & peeled
       5 oz Tarama (fish roe)
       1 c  Olive oil
       1    Lemon’s juice (or more)
       2 tb Vinegar
       1 tb Water (more if necessary)
     1/2    Onion, (optional); grated
  
   Soak the tarama in warm water a few minutes, then rinse and drain. If
   using bread slices, discard crusts, soak bread in water, then squeeze
   dry. Using an electric blender or electric mixer (or old-fashioned
   mortar and pestle), thoroughly blend the bread or potatoes and the
   tarama. Add the olive oil as slowly as possible, blending at medium
   speed, plus a little water if the mixture forms peaks. Add the grated
   onion, if desired, then whip at high speed for a few minutes.
   
   Note: The flavor may be mitigated to suit taste by adding more bread
   or potato; a too-salty taste may be adjusted by dropping in a few
   tablespoons of sour cream while blending. Leftover taramasalata can
   be stored in a covered jar in the refrigerator for 7 to 10 days.
   
   From: “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel
   Books, NY. via Karen Mintzias
  
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