Taramosalata

Ingredients for 1 servings:

• 250 g roe (fish roe or tarama), red
• 200 g potatoes, raw, peeled
• 2 rolls, stale, dry
• 200 g onion(s)
• 0.7 liters of olive oil
• 0.3 liters of vegetable oil
• 3 tbsp lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

Cut the potatoes into small pieces, boil without salt for 15-20 minutes until tender, drain, and allow to cool. Soak the bread rolls in water and then press them through a fine sieve to form a puree. Peel and chop the onions. Puree in a narrow, deep mixing bowl with about 100 ml of olive oil. Add the bread roll puree and puree again. Place the drained potatoes in a large mixing bowl and add the tarama and the pureed onions. Puree well with a hand blender, adding a splash of oil every now and then and continuing to puree. Slowly add olive oil and vegetable oil alternately until all the oil is used up. Allow the tarama to cool in the refrigerator. Tarama is delicious with baguette, bread rolls, or toast for breakfast, and as a starter or dip with feta cheese and olives.