Taramousalata (Greek Caviar Spread)

• 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)

1. 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.
2. Bake the potato in the preheated oven easily pierced with a fork, 50 minutes to 1 hour. Cool completely in refrigerator. Peel and chop.
3. 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.
4. 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.

potato, white sandwich bread, milk, carp roe, onion, lemon juice, olive oil, olives

Taken from www.allrecipes.com/recipe/189313/taramousalata-greek-caviar-spread/ (may not work)