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Soak the stale bread thoroughly
and squeeze out the excess water. Pick out the white pieces to
make about 11/2 to 2 cups and discard the crust.
Put the Tarama in a bowl and
crush the little eggs with the back of a spoon. Slowly mix in
the water and add the pieces of bread while continuously
crushing and mixing. Alternately add small amounts of oil and
lemon, mixing until it has all been incorporated and stir in
the onion. The Taramosalata should be smooth and salmon pink
in color.
Susie’s Note:
You can use your mixer for this instead of using a spoon. Some
people also prefer to use fresh boiled potatoes that have been
mashed instead of the bread. Try it both ways and see what you
like. |
