Combine the water and milk. Soak the bread in water and milk
and squeeze it dry. Put the bread, tarama, onion, lemon juice, and olive oil in a food processor
until smooth. Add water as needed. Fold in chopped parsley and refrigerate overnight. Serve with crostini
. Notes: Taramosalata is found in every Greek household, especially during the Lenten season. It is also Also very popular in taveranas all over Greece. It is best eaten on crisp pita
or crackers as a meze
or Restina wine
. It is a dish that Greeks eat on a daily basis.