Taramosalata

Step 1

Tear the slice of bread into roughly 1-inch pieces by pulling it apart with your hands into irregular chunks.

Step 2

Place the bread pieces in a small bowl and pour the water over them until they are soaked, about 2 minutes, so the bread becomes soft and absorbs the liquid.

Step 3

Squeeze the soaked bread between your hands over the bowl to remove excess water, then lift the squeezed bread out and place it in the food processor.

Step 4

Add the tarama to the food processor with the bread, then secure the lid and pulse 5–6 times until the mixture looks like wet sand with no large clumps.

Step 5

With the processor running, slowly drizzle in the olive oil through the feed tube over 2 minutes while blending, letting each addition combine before adding more.

Step 6

The dip is ready when it is pale, fluffy, and creamy with the texture of hummus, about 3–4 minutes total blending time.

Step 7

Zest the lemon directly into the processor using a microplane grater, catching the yellow zest only and avoiding the white pith.

Step 8

Squeeze the lemon juice into the processor through a citrus juicer or by hand into a small strainer to catch seeds, adding about 2–3 tablespoons of juice.

Step 9

Blend for 15 seconds until the lemon is fully incorporated and the dip is uniform in color and texture.

Step 10

Taste the dip by dipping a clean spoon into it and putting a small amount on your tongue, then adjust salt and pepper as needed by processing for another 5 seconds.

Step 11

Transfer the taramosalata to a serving bowl, using a rubber spatula to scrape down the processor sides.

Step 12

Drizzle a thin stream of olive oil in a spiral on top of the dip, using about 1 tablespoon of fresh oil.