TARAMOSALATA, 1 (TARAMA SAUCE, 1)

Ingredients:

• 6 ounces Tarama (cod roe)
• 8 slices White bread -- trimmed
• 1 1/2 cups Best olive oil (more if need
• 2 Lemons -- juiced (or to taste)
• 1 Sm. onion -- chopped fine
• Parsley -- chopped (opt.)
• Chives -- chopped (opt.)

Preparation:

• Put the tarama in a mixer or blender.
• Wet the bread and thoroughly squeeze out the excess water, add to the tarama.
• Add a little oil, and beat until thoroughly blended.
• Add onions and continue to mix.
• Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste.
• Add lemon juice, a little at a time, to taste.
• The consistency and taste of the taramosalata are a matter of individual preference.
• Some prefer it made with a little more bread, others like more lemon juice, some like less.
• No matter: the end result is always a tasty, rather thick, versatile diplike sauce.
• Serve it in a bowl, with crackers or crusty bread, onion slices, etc.