Ingredients

100 g tarama (fish roe paste)
80 g white bread, crust removed
60 ml lemon juice
120 ml extra virgin olive oil
2 tablespoons finely chopped onion
2 tablespoons cold water (optional)

For serving: pita bread, olives, lemon wedges

Directions

Remove the crust from the bread, soak it briefly in water, and squeeze it thoroughly so it remains moist but not dripping.

Add the tarama, soaked bread, and chopped onion to a food processor and pulse until the mixture begins to combine.

Pour in the lemon juice and blend for about 20 seconds until the mixture becomes smoother.

With the processor running on low speed, slowly drizzle in the olive oil to begin forming a creamy emulsion.

Continue blending until the dip becomes light and creamy in texture.

If the dip feels too thick, add a small amount of cold water while blending.

Taste the dip and adjust lemon juice if needed for balance.

Transfer the taramosalata to a serving bowl and smooth the top with a spatula.

Let the dip rest for about 10 minutes before serving with bread and olives.