Ingredients

makes 1 cup

　　1/2 cup tarama (from one 8-ounce jar)

　　1/2 russet potato, peeled and cut into 1-inch chunks

　　Coarse salt and freshly ground pepper

　　1 tablespoon plus 1 teaspoon fresh lemon juice

　　2 tablespoons extra-virgin olive oil

　　

Step 1

Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.

　　

Step 2

Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.

　　

Step 3

Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.

　　

CRUDITÉS

Step 4

The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans, and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.

　　

Nutrition Information

Step 5

(Per 1/4-cup serving)

　　

Step 6

Calories: 101

　　

Step 7

Saturated Fat: 1g

　　

Step 8

Unsaturated Fat: 4.6g

　　

Step 9

Cholesterol: 136mg

　　

Step 10

Carbohydrates: 3.3g

　　

Step 11

Protein: 8.4g

　　

Step 12

Sodium: 104mg

　　

Step 13

Fiber: .2g

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