Taramosalata

Ingredients
115g/4oz smoked mullet roe
2 garlic cloves, crushed
30ml/2tbsp grated onion
60ml/4tbsp grated olive oil
4 slices of white bread, crusts removed
juices of 2 lemons
30ml/2tbsp milk or water
freshly ground black pepper
warm pita bread to serve

Preparation

1. Place the smoked fish roe, garlic, grated onion, oil, bread and lemon juice in a blender or food processor and process until smooth. 2. Scrape down the edges of the food processor to ensure that all the ingredients are properly incorporated. Blend quickly again. 3. Add the milk or water and process again for a few seconds. (This will give the taramosalata a creamier texture.) 4. Pour the taramosalata into a serving bowl, cover with clear film (plastic wrap) and chill for 1-2 hours before serving. Sprinkle the dip with black pepper and serve with warm pita bread.

excerpts from: "The Food and Cooking of Greece"