*Tarama: the salted roe of the gray mullet forms the basis for this popular Greek delicacy.
1. put tarama in the baking bowl of the electric mixer and whip until soft.
2. soak the bread in tap water, squeeze and chop finely.
Gradually add tarama, in combination with the crushed garlic and finely grated onion. Beat until everything is blended together smoothly, while beating add half the amount of lemon juice. When the mixture is smooth, add the egg yolks, beat thoroughly, then add 1/2 cup of oil gradually. Taste and add more juice of a lemon if the mixture is too salty. Add more olive oil (up to a total of 3/4 cup) gradually until the taramosalata is light and creamy. If it is too stiff, add the egg white and mix it in neatly. (Some types of taramas could use the egg white properly, while others keep ditto without a satisfactory consistency).
4. When ready, tarama should hold its shape; chilling will make it even firmer. Keep in closed container in icebox until ready to use.
5. To serve, pour tarama into baking dish and top with a black olive. Place on table in combination with crusty bread, assorted crackers and a bowl of crunchy celery sticks, radishes and firm cucumber pieces.
Mancini
Tip: Use for cooking when m
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