Taramasalata

• 1/2 cup tarama (from one 8-ounce jar)
• 1/2 russet potato, peeled and cut into 1-inch chunks
• Coarse salt and freshly ground pepper
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil

1. Place roe in a bowl and cover with cold water; soak 10 minutes.
2. Drain in a fine sieve lined with cheesecloth.
3. Rinse; drain again.
4. Gather cheesecloth around roe, and squeeze out as much liquid as possible.
5. Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt.
6. Bring to a boil, and cook until tender, about 5 minutes.
7. Drain, and let cool.
8. Puree roe, potato, and lemon juice in a food processor.
9. With machine running, add oil and process until smooth.
10. Season with pepper.
11. The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudites.
12. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans, and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
13. (Per 1/4-cup serving)
14. Calories: 101
15. Saturated Fat: 1g
16. Unsaturated Fat: 4.6g
17. Cholesterol: 136mg
18. Carbohydrates: 3.3g
19. Protein: 8.4g
20. Sodium: 104mg
21. Fiber: .2g

russet potato, salt, lemon juice, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/taramasalata-394084 (may not work)