Taramasalata

1. 1

   Peel, wash and quarter potatoes.

2. 2

   Place in boiling water, reduce heat, simmer covered 15 to 20 minutes or until potatoes are tender; drain well.

3. 3

   Allow to cool.

4. 4

   Remove crusts from bread slices, place bread in large bowl with 1 cup warm water, allow to stand 5 minutes.

5. 5

   Place bread in large strainer; press with hand to extract as much water as possible.

6. 6

   Place tarama, potatoes, bread and pepper in electric blender or food processor; blend until smooth, or beat together well.

7. 7

   Gradually blend in combined lemon juice and olive oil; blend until combined and very smooth.

8. 8

   Spoon mixture into serving bowls, cover and refrigerate several hours.

9. 9

   Serve with crisp rolls.

10. 10

    Note: Fresh tarama (smoked cod's roe) is available from Greek delicatessens.

* Per serving · 4 servings · Values may vary.

No additional tips available.