1. Peel, wash and quarter potatoes. 2. Place in boiling water, reduce heat, simmer covered 15 to 20 minutes or until potatoes are tender; drain well. 3. Allow to cool. 4. Remove crusts from bread slices, place bread in large bowl with 1 cup warm water, allow to stand 5 minutes. 5. Place bread in large strainer; press with hand to extract as much water as possible. 6. Place tarama, potatoes, bread and pepper in electric blender or food processor; blend until smooth, or beat together well. 7. Gradually blend in combined lemon juice and olive oil; blend until combined and very smooth. 8. Spoon mixture into serving bowls, cover and refrigerate several hours. 9. Serve with crisp rolls. 10. Note: Fresh tarama (smoked cod's roe) is available from Greek delicatessens. ---------------------------------------------------------------------------
Nutrition
Ingredients
