Fish roe dip (Taramosalata)

1. Cut the crusts off the bread, soak the insides in water, then squeeze out well.

2. Chop or grate the red onion very finely.

3. Blend the tarama and onion to a paste in a food processor, then add the bread and half the lemon juice.

4. With the motor running, trickle in the olive oil in a thin stream until thick, creamy and mayonnaise-like.

5. Taste and season with the rest of the lemon juice; if too thick, loosen with 1-2 tablespoons water.

6. Chill for at least 1 hour and serve with pita or fresh bread and olives.

Tip: Tarama is salted carp or cod roe; the white kind is the most prized, while the pink one is coloured. If you can't find it, use smoked cod's roe or smoked carp roe.