Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      slices        French or Italian bread -- -or-
   2      medium        -potatoes -- boiled and peeled
   5      ounces        tarama -- (fish roe)
   1      cup           olive oil
   1                    lemon's juice -- (or more)
   2      tablespoons   vinegar
   1      tablespoon    water -- (more if necessary)
     1/2                onion -- (optional), grated

Preparation:

Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days.