Taramosalata dip by grandma Helen

Soak the bread, remove the crust, squeeze it and put it in a food processor or a regular bowl to beat with a hand mixer.

Add the tarama, 3/4 of the oil, the vinegar and half the lemon.

Beat well and taste to see if you like the flavor and density.

Add bit by bit the rest of the oil, which normally it should be all needed and add as much extra lemon or vinegar you wish.

Allow it to refrigerate and it is ready for consumption. Good luck and bon appetit!