Taramasalata with Potato

An unusual dish composed of carp eggs (tarama), potato, lemon juice, and olive oil. Be forwarned that this recipe makes a big beige pile of dip. It is very salty (from the fish eggs), but if you can get past that, the flavor is quite nice. The final presentation, with cilantro and olives, was also quite nice.

Most of us were not thrilled by this, but my 17 yr old son (who loves Greek food, enjoyed it so much that he also used it to make a breakfast sandwich!

The tarama that I could find at my various Italian and middle-eastern stores were all about 10 oz. This recipe only requires 4 oz. I wish a smaller jar had been available!