Taramasalata with Potato

• 1 large (about 10 ounces) russet potato, peeled and cut into 1/2-inch pieces
• 4 ounces tarama (about 1/2 jar), preferably carp or cod fish roe
• 1 tablespoon minced shallot
• 3 tablespoons fresh lemon juice
• 3/4 to 1 cup olive oil
• 1/2 cup fresh cilantro leaves, for garnish
• Olives, for garnish
• Bread, for serving

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

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

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