Taramasalata Fish Roe Appetizer
|Tarama||1⁄4 Pound (125 Gram, Fish Roe)|
|White bread slice||4|
|White onion||1 Small, minced|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||1 Tablespoon|
|Olive oil/Salad oil||4 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Stuffed olives||1⁄2 Cup (8 tbs)|
|Crackers||1⁄2 Cup (8 tbs)|
Trim and discard crusts from bread, break slices into small pieces into a dish, add milk and set aside for 5 minutes to soak.
Place fish roe in a bowl and mash until smooth, then mix in onion and garlic.
Squeeze all moisture from the bread and blend with the fish roe.
Add lemon juice and oil, alternately, in small amounts, beating well until the mixture is very smooth, then strain through a fine sieve into a small bowl and chill.
Sprinkle with parsley and garnish with olives.