Taramosalata

Ingredients

• 6 ounces firm white bread, crusts removed and 1-inch pieces
• 4 ounces jarred tarama (carp roe)
• 1/4 cup grated onion
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1/4 cup water, or as needed
• Toasted pita chips or bread, for serving

Steps

1. Sprinkle the bread with 1/4 cup water in a bowl. After it has stood for 5 minutes, squeeze out excess water and transfer the bread to a food processor bowl with the tarama, onion, and lemon juice.
2. Pulse until the tarama mixture starts to become smooth. Keep the motor running as you add olive oil in a slow stream, processing until very smooth and like a velvety hummus in consistency. If needed, loosen with enough water.
3. Spoon the taramosalata into a wide, shallow serving bowl, drizzle with olive oil, and accompany with toasted pita chips.