Taramosalata-Stuffed Snow Pea Pods - cooking recipe

Ingredients

4 ounces carp-roe black caviar (available in Greek food stores, called tarama)
2 tablespoons cold water
1 cup fresh white breadcrumbs
4 tablespoons lemon juice
1 cup olive oil
1/4 cup onion, finely minced
1 clove garlic, finely minced (small)
1 tablespoon fresh dill, minced (or 1 tsp dried)
40 -50 fresh snow peas

Preparation

In blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
Blend briefly.
Add breadcrumbs and lemon juice and blend briefly again.
Trickle in oil very slowly while blending.
When mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
Adjust seasoning, seeing if it needs some salt and add pepper to taste.
Set aside.
Steam snow peas about 3 minutes, until they puff up and turn bright green.
Drain and run under cold water.
When cool enough to handle, trim off stem end and strings.
This will open peas.
Fill a pastry tube with the taramosalata (the carp-roe spread) and pipe in about 1/2 to 1 tablespoon of it into each pea pod.
Chill 1 hour.
Serve cold.