1 thick slice of stale Middle Eastern or Italian bread
5 oz. white carp roe
2 cups olive oil
juice of 4 to 5 small lemons
Toasted Pita Chips:
4 whole pieces pita bread
⅓ cup olive oil
2 Tblsp oregano
Instructions
Trim the crust off the bread and briefly soak in water. Squeeze out the excess water. In a blender or food processor (or with the traditional mortar and pestle), blend the bread and roe. Slow add the olive oil with the machine running. Add the lemon juice and blend well until a creamy spread has formed. You may thin the dip with water as needed or ad more bread to reduce the saltiness. Serve in a wood bowl with toasted bread rounds, pitas or crackers.
For the pita chips, preheat oven to 350 degrees F. Cut each of the pieces of pita in half and pull the two sides apart. Cut each piece into 4 triangles. Place the triangle inner side up on a baking sheet. Combine the oil and oregano and bush the pitas with the mixture. Bake for 15 minutes, until the pitas are golden and crispy.
Recipe by Culinary Thymes at https://www.culinarythymes.com/go-greek-taramasalata-with-toasted-pita-chips/