taramousalata (greek caviar spread)

Ingredients

• Servings: 3
• 1 potato
• 8 slices white sandwich bread
• 2 cups milk
• 1/2 cup carp roe
• 1 small onion, chopped
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil, or more if needed
• 2 greek olives (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 5 mins


• preheat an oven to 450 degrees f (230 degrees c). prick the potato in several places with a fork and place on a baking sheet.
• bake the potato in the preheated oven easily pierced with a fork, 50 minutes to 1 hour. cool completely in refrigerator. peel and chop.
• place the bread slices in a shallow dish; pour the milk over the bread to cover completely. allow to soak a few minutes before squeezing as much moisture as possible from the bread, discarding the milk.
• blend the bread, potato, carp roe, onion, lemon juice, and olive oil together in a food processor until fluffy, about 1 minute. add more olive oil if needed to reach a desired consistency; chill. garnish with the greek olives to serve.