Taramasalata

• 4 ounces almonds, blanched and sliced
• 11/3 pounds Idaho potato, boiled with skin, peeled and chilled
• 1/2 yellow onion, peeled and cut into thirds
• 11/4 pounds tarama
• 8 ounces corn oil
• 8 ounces lemon juice
• 1 1/4 pounds tarama
• 5 ounces seltzer

1. Run the almond, potatoes and onions through a meat grinder, allowing the mixture to drop into a bowl with a little corn oil at the bottom.
2. Combine the potato mixture with tarama and transfer it to a standing mixing bowl.
3. Fit the mixer with a paddle attachment.
4. Add lemon juice and mix on #2 speed.
5. Add corn oil in a slow steady stream.
6. If mixture gets too thick, ad a splash of seltzer.
7. Continue to add oil until it is fully blended.
8. Add olive oil in slow steady stream.
9. Combine and finish with seltzer until mix is the consistency of light mashed potatoes.

almonds, potato, yellow onion, tarama, corn oil, lemon juice, tarama, seltzer

Taken from www.foodnetwork.com/recipes/taramasalata-recipe.html (may not work)