We need:
400 g white bread (preferably day-old), crust removed
150 g white tarama
1 small fresh onion, roughly chopped
200 ml olive oil
Juice of 2 lemons (or more, according to taste)
About 80 ml cold water
1
Soak the bread in a bowl with cold water for 2–3 minutes, then squeeze it well with your hands. Place it in a bowl.
2
Place the tarama and 2 tablespoons of cold water into the blender bowl and blend for 1–2 minutes at medium speed, until the tarama dissolves.
3
Without stopping the blender, add the onion and blend until it dissolves and is incorporated into the tarama.
4
Start adding half of the olive oil slowly, in a thin stream, blending continuously, in the same way we prepare mayonnaise.
5
Then, without stopping the blending, add the bread, 50 ml of water, the lemon juice, and finally the remaining olive oil, little by little, until a smooth and creamy texture is achieved.
6
If not serving immediately, store the taramosalata in the refrigerator in a glass container or a well-sealed bowl.