Taramasalata

Instructions

1. 1

   Soak the bread slices in 4 tablespoons of cold water for 2 minutes, then squeeze out as much liquid as possible with your hands until the bread forms a compact, damp mass.

2. 2

   If using jarred tarama, rinse it briefly under cold water to remove excess salt, then taste — it should be pleasantly salty and briny but not overwhelming.

3. 3

   Place the tarama, soaked bread, and grated onion into a food processor and blitz for 30 seconds until the mixture is uniformly combined and paste-like.

4. 4

   With the processor running on low speed, add the lemon juice and then pour in the olive oil in a very slow, thin, steady stream — as you would when making mayonnaise — allowing the mixture to emulsify into a pale, creamy, smooth dip. This should take about 2 to 3 minutes.

5. 5

   Taste the taramasalata and adjust seasoning with white pepper and additional lemon juice if needed. If the texture is too thick, add 1 teaspoon of cold water and pulse briefly to loosen it.

6. 6

   Transfer to a serving bowl, drizzle with a little extra-virgin olive oil, and garnish with Kalamata olives and a sprig of fresh dill. Serve immediately with warm pita bread or crusty sourdough, or cover and refrigerate for up to 3 days.