Taramosalata

• 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

1. Put the bread in a bowl and sprinkle with 1/4 cup water.
2. Let sit for 5 minutes, then squeeze out the excess water and put the bread in the bowl of a food processor, with the tarama, onion and lemon juice.
3. Pulse the tarama mixture until it begins to become smooth.
4. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth.
5. The taramosalata should be the consistency of a velvety hummus.
6. Add enough water to loosen the mixture, if needed.
7. To serve, spoon the taramosalata in a wide shallow bowl and drizzle with olive oil.
8. Serve with toasted pita chips.

white bread, onion, freshly squeezed lemon juice, extravirgin olive oil, water, pita chips

Taken from www.foodandwine.com/recipes/taramosalata (may not work)