Ingredients for 4 persons
- 100 gr white ‘tarama’ fish roe
- 400 gr fresh potatoes
- 160 gr olive oil
- Juice of 4-5 lemons
- Olive oil and chopped onion for serving
Boil the potatoes whole and peel them while still hot. Beat the roe in a food processor with a little olive oil and gradually add the potatoes and remaining olive oil. Season with lemon juice as necessary. Serve the fish roe dip as a cold ‘meze’ with a little fresh olive oil and chopped onion.