Taramasalata
4 slices white bread, crust removed
¼ cup milk
½ cup tarama
1 egg yolk
1 clove garlic, crushed
1 tbsp onion, grated
½ cup olive oil
⅓ lemon juice
black olives, to garnish

1. Soak bread slices in milk for 5 minutes; squeeze excess milk from the bread slices after soaking.

5. Add lemon juice in small amount, to taste.  Place mixture in a serving bowl.  Garnish with black olives and serve with cucumber and slices of crusty bread.

2. Place the tarama and egg yolk in food processor.  Process for 10 seconds.

3. Add drained bread, garlic, and onion to tarama and egg yolk.  Process for 20 seconds or until mixture is well combined and smooth.

4. With motor running, gradually ass olive oil in a thin stream through feed tube.  Process until all oil is absorbed.

Hint: Taramasalata may be piped onto crispy bread, pitta or rye bread and garnished with parsley and capers. Alternatively, pipe the taramasalata into small pastry bases or fresh mushroom caps and garnish with fresh herbs.

     Makes 1 ½ cups