Taramosalata

🔥 Prep

• Rinse the 100 g cod roe under cold water, pat dry, and remove any visible membrane or skin.
• Tear the 2 slices of bread into small pieces and place them in a bowl with enough cold water to cover; let soak for 2 minutes, then squeeze out excess water.
• Peel and finely mince the 0.5 onion (about 2 tablespoons).
• Measure out 150 ml olive oil and 2 tbsp lemon juice, keeping them ready for emulsification.

🔥 Cook

• 1. Add the squeezed bread and cod roe to a food processor; pulse until a smooth paste forms, about 30 seconds.
• 2. With the processor running on low, slowly drizzle in the 150 ml olive oil in a thin stream; continue processing for 2 minutes until the mixture thickens and becomes glossy.
• 3. Add the minced onion and 2 tbsp lemon juice; pulse briefly for 10 seconds to incorporate.
• 4. Scrape down the sides, taste, and if desired, add a pinch of salt; pulse for another 5 seconds to blend.

🔥 Serve

• Transfer the taramosalata to a serving bowl, smooth the top with a spoon, and drizzle a little extra olive oil.
• Garnish with a few whole black olives and a sprinkle of paprika or chopped fresh dill.
• Serve chilled or at room temperature with warm pita wedges, sliced cucumber, carrot sticks, and crusty bread.