• 1 Rating

Yummy Greek caviar spread that will impress your guests and leftovers freeze well! Serve chilled with pita or crunchy bread. Leftovers can be frozen and thawed in the refrigerator when you have a craving again.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
28
Yield:
3 1/2 cups
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

74 calories; protein 2.2g 4% DV; carbohydrates 6g 2% DV; fat 4.8g 7% DV; cholesterol 16.4mg 6% DV; sodium 64.2mg 3% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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