Taramosalata (Fish Roe Salad)

      3 sl French or Italian bread;-OR-        1    Lemon's juice (or more)
      2 md -Potatoes, boiled & peeled          2 tb Vinegar
      5 oz Tarama (fish roe)                   1 tb Water (more if necessary)
      1 c  Olive oil                         1/2    Onion, (optional); grated

  Soak the tarama in warm water a few minutes, then rinse and drain. If
  using bread slices, discard crusts, soak bread in water, then squeeze
  dry. Using an electric blender or electric mixer (or old-fashioned
  mortar and pestle), thoroughly blend the bread or potatoes and the
  tarama. Add the olive oil as slowly as possible, blending at medium
  speed, plus a little water if the mixture forms peaks. Add the grated
  onion, if desired, then whip at high speed for a few minutes.

  Note: The flavor may be mitigated to suit taste by adding more bread
  or potato; a too-salty taste may be adjusted by dropping in a few
  tablespoons of sour cream while blending. Leftover taramasalata can
  be stored in a covered jar in the refrigerator for 7 to 10 days.