2 medium-sized boiled potatoes
4 ounces fish roe (tarama)
1 cup olive oil
juice of 1-1/2 lemons
2 tablespoons vinegar
2 tablespoons water
1 small onion, grated (optional)
With electric mixer at medium speed, beat fish roe and potatoes until smooth. Gradually add olive oil, lemon juice, vinegar and water to make a fluffy, creamy pink mixture. Add grated onion, if desired.
Serve Taramosalata as an appetizer in salad bowl, garnished with olives, capers and parsley. Serve with crackers, chips or crisp vegetables.