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Ingredients2 h 5 m servings 74 cals
Original recipe yields 28 servings (3 1/2 cups)
- 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.
Per Serving: 74 calories; 4.8 g fat; 6 g carbohydrates; 2.2 g protein; 16 mg cholesterol; 64 mg sodium. Full nutrition