- 2 slices (½-inch-thick) Greek or Italian-style white bread, preferably stale, crust removed
- 1 medium russet potato, peeled and cut into ½-inch pieces
- 4 ounces tarama (about ½ jar), preferably carp or codfish roe
- 1 tablespoon minced shallot
- 3 tablespoons fresh lemon juice
- ¾ cup olive oil
- ½ cup fresh cilantro, for garnish
- Olives, for garnish
- Bread, for serving
- Place the slices of bread in a bowl and add water to cover. Set aside to soak for a few minutes. When the bread is saturated, squeeze out the water.
- Place the potato in a small saucepan, cover with water, and bring to a boil over high heat. Reduce the heat and simmer until cooked through, about 8 minutes. Drain the potato and set aside to dry for a few minutes, until cool enough to handle.
- Using a food processor, mixer, or mortar and pestle, blend together the bread, potato, roe, shallot, and lemon juice while gradually drizzling in the oil until thoroughly combined.
- Transfer the mixture to a serving dish and shape it into a loaf or mound. Sprinkle the cilantro over the top, and arrange the olives around the edges. Serve accompanied by the bread.