|Bread slice||1 1⁄2 Ounce, crusts trimmed (Use Firm Bread Slices)|
|Cold water||1⁄2 Cup (8 tbs)|
|Russet potato||10 Ounce, cooked, cooled to room temperature, peeled and shredded (1 Large One)|
|Tarama||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Safflower oil||1 Cup (16 tbs)|
Soak bread thoroughly in water; squeeze dry.
Combine with potato, tarama and lemon juice in processor, or in batches in blender, and mix well.
With machine running, drizzle in oil until mixture thickens.
Check thickness after all oil is added; if necessary blend in 1/4 cup water to thin to dipping consistency.
Serve with assorted crudites.