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Categories:Viewed: 44 - Published at: 2 years ago
Ingredients
- 1 potato
- 8 slices white sandwich bread
- 2 cups milk
- 1/2 cup carp roe
- 1 small onion, chopped
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil, or more if needed
- 2 Greek olives (optional)
Method
- Preheat an oven to 450 degrees F (230 degrees C). Prick the potato in several places with a fork and place on a baking sheet.
- Bake the potato in the preheated oven easily pierced with a fork, 50 minutes to 1 hour. Cool completely in refrigerator. Peel and chop.
- Place the bread slices in a shallow dish; pour the milk over the bread to cover completely. Allow to soak a few minutes before squeezing as much moisture as possible from the bread, discarding the milk.
- Blend the bread, potato, carp roe, onion, lemon juice, and olive oil together in a food processor until fluffy, about 1 minute. Add more olive oil if needed to reach a desired consistency; chill. Garnish with the Greek olives to serve.
