This recipe came my way from my sister-in-law’s mother. Light and fluffy, this fish roe spread goes well with baked pita chips. Make it a couple of days ahead of time so the flavors have a chance to mix.

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1/2 cup tarama (fish roe)
2 lemons, juiced
2 tbsp grated lemon rind
1 onion, grated
1/2 to 3/4 of a bag of sliced bread
2 cups vegetable oil

Remove the bread crusts from the sliced bread (these can be used to make homemade croutons). Soak the bread slices in water to soften and squeeze to remove as much water as possible.

In a food processor, add grated onion and fish roe. (Note: the more fish roe you add the saltier and pinker it gets). Mix on low speed, drizzling in 1/4 cup of the oil until the mixture gets pasty. Squeeze out water from the sliced bread and add 3/4 of the mixture. You will continue to add bread until the taramosalata reaches the consistency you want (the more bread you add, the thicker the spread will be). Once desired bread is added, drizzle in the remaining oil followed by the juice from the lemons.

When finished the mixture should be a light pink colour and a spreadable or slightly thick consistency. Garnish, if desired, with grated lemon rind. Refrigerate in an airtight container for up to two weeks. To freeze, cool in refrigerator in an airtight container for one day and freeze for up to two months.

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