CARP ROE DIP
Another classic of both the meze and the Lenten tables. Taramosalata is creamy and rich, a perfect accompaniment for raw vegetables and toasted Krinos Pita Bread.
4 thick slices of stale Italian or French bread, crusts trimmed off
1/3 cup Krinos Tarama (carp roe)
2 scallions, trimmed and finely chopped
1 garlic clove, minced
1-2 Krinos Pepperoncini, seeded and chopped
1/2-1 cup Krinos Extra Virgin Olive Oil
Juice of 1/2-1 lemon
Run the bread under the tap to dampen it, then squeeze it dry.
Place the bread and Tarama in a food processor fitted with a metal blade. Pulse it on and off for a few seconds to combine. Add the chopped scallions, garlic, and peppers and continue pulsing for a few more seconds. Drizzle in the olive oil and lemon juice, alternating between each and pulsing all the while, until the mixture is smooth and creamy.
Yield: 6 servings