Taramosalata - cooking recipe

Ingredients

4 slices sourdough bread, crusts removed (3/4 inch slices)
6 ounces tarama (fish roe, the white is MUCH better than the pink)
1 small onion, finely chopped (very small)
1 garlic clove, mashed
3/4 cup olive oil (or a combo of 1/2 olive oil, 1/2 salad oil to give a less pronounced olive-oil flavour)
2 lemons, juice of

Preparation

Soak the bread in water for 5 minutes and squeeze dry between hands.
Put in food processor along with tarama, onion and garlic.
With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.