Recipe - Leon Lianides Tarama Salata

1 md Onion; quartered
1 Garlic clove
1 Parsley sprig
1 cup Tarama*
8 sl Firm white bread; soaked in
water and squeezed dry
1 cup Light olive oil
3 Lemons; juice of
3 Greek black olives
1 small Lemon; cut or sliced up
1 One half tablespoon Pistachio nuts; chopped

With metal blade in place, add onion, garlic and parsley to the beaker.
Process, turning on and off, until onion is evenly chopped. Add tarama and
bread. Process until evenly mixed, about 10 seconds. Continue processing
and slowly drizzle the olive oil and lemon juice through the feed tube.

Transfer to a serving dish. Chill at least 2hours. Garnish with black
olives and thin slices of lemon sprinkled with chopped pistachio nuts. The
lemon can be cut or sliced up in the food processor using the slicing disk and the
nuts can be chopped using the metal blade. keep refrigerated until ready to
serve. Makes about 3 One half cups.

*Tarama is mullet roe from Greece. It is available at sp[ecialty food
markets.

Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart"
by James Beard and Carl Jerome

NOTES : This spread is perfectly delicious when accompanied by toast points
or celery. Posted to EATL Digest by Leon & Miriam Posvolsky
miriamp@POBOX.COM on Dec 30, 1997