Taramasalata

Taramasalata is usually made with cured fish roe. I have used fresh here, which is just as delicious.

Ingredients

6 slices	French bread, thickly cut on the bias
1 cup	Milk
5 large	Fish roe, use up to 7, depending upon size (Main)
1 scoop	Flour, seasoned with a pinch of salt
2 Tbsp	Butter
1	Lemon, zest and juice
3 Tbsp	Onions, finely minced
½ tsp	Salt
¼ tsp	Pepper
⅓ cup	Olive oil

Directions

1. In a bowl, soak bread in milk.
2. Lightly dredge roes in seasoned flour.
3. Heat butter in a fry pan, then gently cook the roes, turning so they colour evenly.
4. Add the zest of a lemon, and cook until the roes are firm.
5. Deglaze the pan with the juice of the lemon and remove all to a bowl. Cool.
6. Add 3 Tbsp of finely minced onion, ½ tsp salt and ¼ tsp pepper.
7. Squeeze the milk out of the bread, discard milk and add bread to bowl.
8. Remove all to food processor and blend with olive oil to a smooth paste.
9. Season with lemon juice and chill to serve.