Taramosalata

Method

Soak the bread in milk for 5 minutes until soft, then squeeze out excess liquid and place in a food processor with the tarama and grated onion. Blend until well combined and smooth. Gradually add the olive oil whilst blending, alternating with splashes of lemon juice, until the mixture becomes creamy and pale, similar to mayonnaise consistency. Season with salt and white pepper to taste. Transfer to a serving bowl, drizzle with a little extra olive oil and sprinkle with paprika. Serve at room temperature with warm pitta bread or crudites.