Not Your Supermarket's Taramasalata
*This spread has sustained, bothered and also entranced me I think my whole life. What is it and how is it made? It’s so satisfyingly salty and pleasantly fishy — like caviar itself, of course — but with so much more going on than if you just ate caviar by the spoonful. Which who could afford?
It’s a Greek cod-roe paste/dip/spread, usually encountered as part of a meze plate. Best, if you are lucky enough, eaten under a huge pine tree, on a whitewashed terrace, looking out at the Aegean and feeling the breeze on your sunburned skin. A little ouzo with one ice cube in your jelly jar, a pitcher of room temperature tap water to dilute. The salty spread with a cold slice of cucumber, a dollop of skordalia, a slab of feta cheese and a couple of black olives — that is about the best 7-8:30 bluing hour I think you could ever hope to pass in your lifetime.'>>>
https://www.nytimes.com/2018/07/10/magazine/not-your-supermarkets-taramasalata.html?
Recipe: Taramasalata
'While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate — with feta and kalamata olives, some marinated octopus and skordalia — save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing — to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer — add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.'
https://cooking.nytimes.com/recipes/1019414-taramasalata
