Recipe: Fish Roe Dip (Taramasalata)

`INGREDIENTS:`
1 small onion	6 tablespoons soft white breadcrumbs	4 tablespoons strained lemon juice
175 ml/6 fl oz mild olive oil	1 clove garlic	1 egg yolk
115 g/4 oz smoked cod's roe	freshly ground white pepper (optional)	black olives, to garnish
crusty bread, crackers, thin toast, radishes or celery, to serve

`1`	Grate the onion onto a plate. Strain through a sieve into a bowl, pressing well to extract the juice. Combine 1 tablespoon of onion juice, the breadcrumbs, 2 tablespoons of lemon juice and the oils in bowl of an electric mixer. Stir and let stand for 20 minutes until the bread is very soft.
`2`	Crush the garlic to a paste. Add it to the bowl and, with a mixer, beat until very light. Beat in the egg yolk, gradually adding the cod's roe. Continue beating until light and fluffy, adding more lemon juice if necessary. If the mixture is still too thick and the lemon flavour is satisfactory, beat in a little cold water. Add pepper to taste, if desired, and transfer to a bowl. Cover and refrigerate until required.
`3`	Garnish with the black olives and serve with a selection of accompaniments.