Taramasalata

Preparation

1. 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.

2. 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.

3. 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