Tarama dip / salad

A dip for meze and ouzo.

Ingredients

• 400 g. stale wheat bread
• 120 g. tarama (fish eggs)
• Juice of 2 lemons
• 1 tbsp. dill
• 400 g. corn oil
• 80 g. water
• 1 scallion chopped

Directions

1. Cut the stale bread into pieces and place it in a bowl.
2. Cover the bread with plenty of water and place a weight on top so that it is submerged and absorbs water.
3. Soak the bread in water for 20 minutes.
4. Then drain it well by squeezing it in your hands to remove all the excess water.
5. Add it into the blender then add the tarama.
6. Beat the mixture until it is completely pureed and well blended.
7. Add the freshly squeezed lemon juice and beat the mixture again until it is pureed.
8. As the blender is working on low to medium speed add the oil slowly if it stops blending add some water then continue with the oil until you have added it all.
9. Now you have a smooth tarama dip. Refrigerate for 1 hour and serve with chopped scallions and lemon, and dill.