Taramasalata

Name: Taramasalata
Total time: 17 min
Yield: 2 servings
Cuisine: greek
Ingredients: 0.5 pcs Red Onion; 1 pcs Lemon; 60 ml Extra Virgin Olive Oil; 0.3 tsp Kosher Salt; 2 tbsp Parsley; 2 pcs Pita Bread; 120 g White Tarama; 2 pcs White Bread

Silky, briny roe dip brightened with lemon and olive oil.

Ingredients

0.5 pcs Red Onion
1 pcs Lemon
60 ml Extra Virgin Olive Oil
0.25 tsp Kosher Salt
2 tbsp Parsley
2 pcs Pita Bread
120 g White Tarama
2 pcs White Bread

Method

Tear {white_bread} and soak it briefly in cold water until soft, then squeeze very well so the dip stays fluffy rather than loose.
Finely grate {red_onion} and juice {lemon}, then keep both ready so the emulsion comes together smoothly.
In a food processor, pulse {white_tarama} with the soaked {white_bread}, grated {red_onion}, and a pinch of {kosher_salt}. With the motor running, slowly drizzle in {extra_virgin_olive_oil} and {lemon} juice until the mixture turns pale, thick, and silky. Taste and adjust with more {lemon} if needed.
Warm {pita_bread} in a dry skillet over medium heat until soft with light golden spots, so it stays tender for scooping.
Spoon the taramasalata into a bowl, drizzle with a little {extra_virgin_olive_oil}, scatter over finely chopped {parsley}, and serve with warm {pita_bread}.