How to make perfect taramasalata recipe

100 g/4 oz smoked cod's roe , skin removed
4 sliceswhites bread
3 tablespoons lemon juice
200 ml/7 fl oz olive oil
1 small onion , finley grated
1 teaspoon chopped parsley
Crudités
1 red pepper
1 green pepper
1 yellow pepper
4-6 carrots
4-6 celery stick's
1/2 small cauliflower
 soak the cod's roe in water for 5 minutes to remove some of the salt , then drain ,Trim off and discard the crusts from the bread and soak the slices in about 3 tablespoons water for 2 minutes . Remove and squeeze dry.
Place the cod's roe , bread , lemon juice , oil ,onion and parsley in a liquidiser and blend until smooth.
Alternatively , mash the  roe , bread , onion and parsley by hand with a fork .When smooth , blend in the lemon juice and olive oil slowley , strring continuously , until well blended .Beat with a whisk until pink and creamy.Chill throughly.
Meanwhile , prepare the crudites.Deseed and crut the pepper's into 5-cm/2-in strips.Pelle the carrots and slice lengthways , cut into figers about 5 com/2 in. in length .Slice the celery into small strips of the same length.Break the cauliflower into small florets.
Spoon the taramasalata on to four small plates and arrange the crudités in an attractive pattern on the side of each plate.
                                                          Party Tip
For very easy party fare , make several different types of dip with plenty of crudités , crisps ,and crackers to dunk .Taramasalata makes a tasty dip for such a spread.