Recipe - Taramosalata

3 sl French or Italian bread;OR
2 md Potatoes, boiled & peeled
5 ounce Tarama (fish roe)
1 cup Olive oil
1 Lemon's juice (or more)
2 tablespoon Vinegar
1 tablespoon Water (more if necessary)
One half Onion, (optional); grated

Soak the tarama in warm water a few minutes, then rinse and drain. If using
bread slices, discard crusts, soak bread in water, then squeeze dry. Using
an electric blender or electric mixer (or oldfashioned mortar and pestle),
thoroughly blend the bread or potatoes and the tarama. Add the olive oil as
slowly as possible, blending at medium speed, plus a little water if the
mixture forms peaks. Add the grated onion, if desired, then whip at high
speed for a few minutes. Note: The flavor may be mitigated to suit taste by
adding more bread or potato; a toosalty taste may be adjusted by dropping
in a few tablespoons of sour cream while blending. Leftover taramasalata
can be stored in a covered jar in the refrigerator for 7 to 10 days.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini