Taramasalata — Cured Roe, Bread, Olive Oil, Lemon

Tear the bread into pieces and soak it in cold water for 5 minutes. Squeeze out all excess water very well until the bread is almost dry.

Finely chop the red onion. Zest half of the lemon and then juice the whole lemon.

In a food processor, combine the squeezed bread, cured fish roe, and chopped red onion. Pulse until well combined and smooth.

With the food processor running, slowly drizzle in the Greek extra virgin olive oil in a steady stream until the mixture emulsifies and becomes creamy.

Add the lemon juice and lemon zest. Blend again until fully incorporated and the Taramasalata is light and fluffy.

Taste and adjust seasoning if needed. Some roe is saltier than others, so taste before adding more salt.

Transfer the Taramasalata to a serving bowl. Garnish with fresh parsley and a drizzle of olive oil.

Serve immediately with pita bread, crusty bread, or fresh vegetables.