Taramousalata (Greek Caviar Spread)

1 potato

8 slices white sandwich bread

2 cups milk

½ cup carp roe

1 small onion, chopped

¼ cup fresh lemon juice

½ cup olive oil, or more if needed

2 Greek olives

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.