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Tarama is salted and cured carp or cod roe used in Greek and Turkish cooking. It ranges in color from orange-red to pale beige and can be found online or at specialty or Mediterranean markets.

• 1/2 cup tarama (from one 8-ounce jar)
• 1/2 russet potato (about 4 ounces), peeled and cut into 1-inch chunks
• 1/2 teaspoon coarse salt
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• Freshly ground pepper, to taste
• 2 tablespoons extra-virgin olive oil
• 1/2 baguette, cut into 1/2-inch-thick slices and toasted
• Sugar snap peas, baby carrots, patty pan squashes, and zucchini flowers, for serving

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