Taramosalata (Greek Fish Roe Dip)

Ingredients

100g ‘Tarama’ (it should be very pale pink / beige in colour, avoid the very bright pink variety)
1 cup Amphoreus Extra Virgin Olive Oil
Pita Bread
100g stale crusty bread, crust on, soaked in water and then squeezed dry
60ml freshly squeezed lemon juice
1 very small onion
Black Olive to garnish

Instructions

Blend together the tarama, onion and lemon juice to form a smooth paste.
Add bread, blend and with the blender still running add olive oil until you have a thick, smooth paste.
If it is too runny, add a little more oil, when ready the taramasolata should hold it’s shape and the consistency should be similar to that of Humous.
Garnish with a black olive and serve with warm Elviart traditional pita bread, alone or with a selection of meze.