![Taramosalata](https://cdn.statically.io/img/www.foodandwine.com/thmb/pulFvSBYAZm4ODNIGWyjG-ngw7Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-taramosalata-a1ecaac55fa04719b29395cc7f4fa69d.jpg)
Ingredients
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6 ounces firm white bread, crusts removed and 1-inch pieces
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4 ounces jarred tarama (carp roe)
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1/4 cup grated onion
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1/4 cup freshly squeezed lemon juice
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1/2 cup extra-virgin olive oil, plus more for serving
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1/4 cup water, or as needed
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Toasted pita chips or bread, for serving
Directions
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Put the bread in a bowl and sprinkle with 1/4 cup water. 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.
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Pulse the tarama mixture until it begins to become smooth. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth. The taramosalata should be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.
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To serve, spoon the taramosalata in a wide shallow bowl and drizzle with olive oil. Serve with toasted pita chips.
Make Ahead
The taramosalata can be made 1 day ahead and refrigerated in an airtight container.
Notes
Tarama can be found in Greek food markets and some fish and specialty markets.