Ingredients

• 200g fish roe eggs
• 130g instant mashed potato
• 1 ½ cups water
• 1 ½ cups Acropolis Extra Virgin Olive Oil
• 2 tablespoons fresh dill
• 1 dry onion
• 1 lemon

Method

• Boil water and mix it with the instant mash powder. Let it cool for about 20-30 minutes
• In a food processor add 1 onion and ½ cup of Acropolis Extra Virgin Olive Oil, wait until smooth.
• Once the potato mixture has cooled down add the onion and fish roe eggs and mix until smooth.
• Add the rest of the Acropolis Extra Virgin Olive Oil slowly while mixing.
• Once smooth, add the lemon juice, dill and some vinegar and mix until ready.