Cyprus Recipe  - Recipe Cypriot Taramasalata Dip

An explosion of flavors marks this exquisite appetizer. Surprisingly simple to make and the result... a true Greek delicacy. This is perhaps the most popular of the Greek appetizer dips.

The first time I had taramasalata was in a Greek restaurant in London. The restaurant, Mega Kalamaras, closed after 25 years of business but left its indelible mark on the palate of its many followers.

It has taken me much experimentation to recreate this dish - I know you will enjoy it as much as I do!

5 oz tarama*
1 cup crustless white bread cut in to cubes (use good Italian or French bread)
2 cloves garlic, minced
1/2 small onion, minced
4-5 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil

Soak the bread in a little water for a few minutes; squeeze dry.

Put all ingredients, except the tarama, in to a food processor and blend well. Add the tarama and blend until well mixed in. Put in to serving dish and chill for at least 1 hour.

Serve with crusty bread chunks, pita points or melba toast.