Northern Greek Taramosalata
Source: by Diane Kochilas

2 to 3 large garlic cloves
1/2 cup chopped fresh mint
1/3 cup white tarama
1/2-pound (250 gr.) loaf stale Italian bread, crusts trimmed, dampened, squeezed dry and crumbled
1/3 to 1/2 cup extra-virgin olive oil
2 to 5 tablespoons water
3-5 tablespoons fresh squeezed lemon juice as needed

Pulverize the garlic in a food processor together with one or two tablespoons of olive oil. You need to pulse it on and off until it becomes a paste.

Add a little more oil, pulse on and off, then add the tarama and the bread. Pulse on and off for a minute or so, until the mixture is mealy. You don't want to do this too fast--the idea is to simulate the slower mortar-and-pestle method--otherwise the mixture will become too gummy as the starch breaks down. As you pulse on and off, slowly drizzle in the olive oil, water, and lemon juice, alternating between each until the mixture becomes smooth and creamy. Remove and serve.