Taramasalata with Bread and Potato

• 2 slices ( 1/2-inch-thick) Greek or Italian-style white bread, preferably stale, crust removed
• 1 medium russet potato, peeled and cut into 1/2-inch pieces
• 4 ounces tarama (about 1/2 jar), preferably carp or codfish roe
• 1 tablespoon minced shallot
• 3 tablespoons fresh lemon juice
• 3/4 cup olive oil
• 1/2 cup fresh cilantro, for garnish
• Olives, for garnish
• Bread, for serving

1. Place the slices of bread in a bowl and add water to cover.
2. Set aside to soak for a few minutes.
3. When the bread is saturated, squeeze out the water.
4. Place the potato in a small saucepan, cover with water, and bring to a boil over high heat.
5. Reduce the heat and simmer until cooked through, about 8 minutes.
6. Drain the potato and set aside to dry for a few minutes, until cool enough to handle.
7. Using a food processor, mixer, or mortar and pestle, blend together the bread, potato, roe, shallot, and lemon juice while gradually drizzling in the oil until thoroughly combined.
8. Transfer the mixture to a serving dish and shape it into a loaf or mound.
9. Sprinkle the cilantro over the top, and arrange the olives around the edges.
10. Serve accompanied by the bread.

bread, russet potato, codfish roe, shallot, lemon juice, olive oil, fresh cilantro, bread

Taken from www.cookstr.com/recipes/taramasalata-with-bread-and-potato (may not work)