Taramosalata

Steps

1. 1
   Soak the bread in cold water for 1 minute, then squeeze it hard in your hands until almost dry — wet bread makes a loose, greyish dip.
2. 2
   Blend the roe with the grated onion and half the lemon juice to a smooth paste in a food processor.
3. 3
   Add the squeezed bread a piece at a time and blend until smooth.
4. 4
   With the motor running, pour in the mixed oils in a thin, steady stream, alternating with the remaining lemon juice, as for mayonnaise. Pouring the oil too fast splits it. It is ready when pale and fluffy.
5. 5
   Taste — the roe is salty, so no salt is needed. Adjust the sharpness with lemon, and if it is too thick, add 1–2 tbsp cold water.
6. 6
   Chill for at least 1 hour to firm up. Serve drizzled with olive oil, with pitta, bread or raw vegetables. It keeps for 4 days in the fridge.