Instructions: In a food processor, puree the herring fillets with the scallions and vinegar. In a mixing bowl, mash 1 potato and add the roe puree and half of the lemon juice. While stirring with a wooden spoon, add the oil a little at a time. Taste and add more lemon juice if you want. Cover and refrigerate for at least 2 to 3 hours, preferably overnight. Serve garnished with dill sprigs.

Note: You can substitute 1/2 cup boned salted sardines or anchovies for the herring to make sardelosalata (sardine spread).

Makes 2 cups.

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