Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil, and beat until thoroughly blended. Add onions and continue to mix. Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile diplike sauce. Serve it in a bowl, with crackers or crusty bread, onion slices, etc., to "go with." Or garnish with parsley and olives for a festive platter. Or use as salad dressing. NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.
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|Serving Size: 1 Serving (828g)|
|Recipe Makes: 1|
|Calories from Fat: 803 (56%)|
|Amt Per Serving||% DV|
|Total Fat 89.3g||119 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 60.7g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 0mg||0 %|
|Sodium 1541.7mg||53 %|
|Potassium 763.9mg||20 %|
|Total Carbohydrate 145.9g||43 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 131.8g|
|Protein 21.2g||30 %|
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Calories per serving: 1427
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