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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This Greek dip can be made with bread or potato (or both). We prefer the potato version. Ingredients:
1 large potato, peeled and cut into 1/2 inch pieces (10 - 12 oz.) |
4 ounces codfish roe (tarama) |
3 tablespoons fresh lemon juice |
1/4 onion, minced |
1/2-1 cup olive oil |
bread, for serving |
Directions:
1. Place potato in saucepan and cover with water.
2. Bring to a boil, then reduce heat and simmer until cooked through.
3. Drain and set aside to cool a bit.
4. Process potato, roe, onion and lemon juice thoroughly.
5. The more roe that is mashed, the better the dip will taste.
6. Gradually add in the oil until thoroughly combined.
7. Transfer to a serving bowl.
8. Can garnish with kalamata olives if desired.
9. Serve with bread.
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