Taramosalata (Fish Roe Dip)
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.