Taramasalata

This is the famous Greek roe dip. If made correctly, it is light and airy and a beautiful pale orange-pink. Many Greek cooks suggest using an electric stand mixer rather than a food processor to get an airy, fluffy taramasalata. This recipe starts in a food processor and moves to mixer. Most recipes call for bread as a thickener, although potatoes are sometimes substituted.

Makes about 4 cups

10 ounces tarama (carp roe)*

2 shallots, roughly chopped

2 crushed garlic cloves

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

Pinch of sugar

Whole baguette, cut in slices

1 1/4 cups milk (any kind)

1/2 cup olive oil

Freshly ground black pepper

1 cup drained (Greek) yogurt

Pita bread

To remove salt from roe, line a mesh sieve with cheesecloth, place the roe in the sieve and run under cold water for 5 minutes. Gently press to get out the water and place in the bowl of a food processor. Add shallots, garlic, lemon juice, mustard, pinch of sugar and half the tarama. Pulse until mixture is smooth. Transfer to the bowl of an electric stand mixer, without washing food processor.

In a large bowl, soak the bread in the milk, turning so all the bread is moistened. Squeeze the bread as dry as possible — there should be about 1 1/2 cups — and place in food processor. Pulse to combine. Add to mixture in mixer.

With the motor running at low-medium speed, add the olive oil in a slow, steady stream, as you would to make mayonnaise, until the mixture is like that of a fluffy mousse. Add the rest of the tarama and a generous amount of pepper, and fold in the yogurt. Correct the seasoning. If it seems too thick, thin with a little milk.

Taramasalata can be stored in a covered jar for up to a week in the refrigerator.

Serve with pita bread.

*Tarama is available at Greek markets and online.

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