Taramosalata is a Greek classic. Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.
Tarama is the cured roe of either carp, cod or mullet. It is available as either white or pink roe, and either are fine to use, though white is more desirable.
For a modern twist on this classic recipe, I like to first caramelise the onions in some olive oil with a pinch of chilli flakes before adding to the food processor.