1 pound loaf white bread, 1 (10-ounce) jar (about 1 cup) tarama fish roe (carp roe caviar),1/2 teaspoon ground white pepper, 1/2 cup extra virgin olive oil, or slightly more as needed, 1/4 cup fresh lemon juice, Garnish: Lettuce leaves, half-slices cucumber, carrot slices (crosswise), Optional garnish: 1 pitted K/alamata olive, quartered lengthwise, lemon slices, or tomato slices, Greek bread or pita bread wedges. 1.The day before making Tarmosalata, store bread in dry area overnight; it should be dry for this recipe. 2.On the following day, using a sharp, serrated knife, cut the crust portion off the loaf. Slice bread into several thick slices. Submerge the crustless white bread in a large bowl of water until thoroughly soaked, about 2 to 3 minutes. Using clean hands, squeeze out the water. 3,Place the wet bread in a food processor bowl. Add the fish roe and white pepper and blend well on low speed. Increase speed to medium. While mixing, slowly add 1/2 cup olive oil and the lemon juice. Continue mixing until the fish roe salad has a pureed texture. Add slightly more olive oil if necessary. Consistency should be thick enough to spread. 4.Cover and chill until flavors blend and mixture is cold, about 2 hours or overnight. 5.When ready to serve, shape into a mound onto lettuce-lined salad plate;garnish around the base with cucumber and carrot slices;garnish top with olive quarters, lemon slices, or tomato slices. Serve with Greek or pita bread. Carp Roe Caviar is found at Greek groceries.
