Description
A delicious Greek appetizer spread made in the traditional style, like you will find in the tavernas of Greece. My father-in-law, who comes from Corfu, taught me this Greek recipe.
Ingredients
4 Tablespoons tarama, or cod roe
8 slices white bread, crusts removed (Italian bread is good, 1 day old works best)
1/2 small onion, grated (about 2–3 tablespoons)
4 tablespoons fresh lemon juice
3/4 cup olive oil
Instructions
1. Remove crust from white bread and put it in a sieve. Soak it with water and let sit for a few minutes. Press out the water leaving fully soaked bread mush.
2. Grate the onion using a very fine grater. (Tip: swimming goggles will keep you from crying!)
3. Using a large mortar and pestle, food processor, or blender, mix together the tarama and onion until well combined. Add the bread and pulse to mix together. Do not over mix or it gets gummy.
4. Add the juice of fresh lemon and combine. Again, do not over mix. Just pulse until incorporated.
5. Slowly add the olive oil by pouring in a slow stream as you combine.
6.Garnish with a drizzle of olive oil or a kalamata olive. Serve with slices of fresh bread.
Store in the refrigerator for up to 5 days in an air tight container. I think it tastes even better the second or third day as the flavors incorporate.