Taramosalata

Neni saves leftover bread to make this dish. She cuts off the crust and makes breadcrumbs, and she freezes ½ cup sized hunks of old bread to makes this. Neni likes this dip smooth; her husband Stathis likes it coarser. Try both: to make it smooth, use a blender, to make it coarser, pulse to grind in a food processor. This dip holds 2 to 3 weeks in the fridge, and is served as an accompaniment to vegetables. Neni says it doesn’t go with proteins.

Makes ½ cup

1 heaping tablespoon carp roe (tarama from Krinos)
1 tablespoon chopped onion
Juice from ½ lemon (or less, to taste)
½ cup piece day old bread, soaked in water for 10 minutes to soften, and drained
½ cup olive oil

• In a blender combine the roe, onion, lemon juice, and ¼ cup olive oil. Process until smooth. Add the bread and the remaining ¼ cup of olive oil. Process until smooth.
• Pour the taramosalata into a container and refrigerate.