Taramasalata is a creamy Greek dip featuring carp roe, or tarama. A popular brand of roe, Krinos Tarama ($7), is available nationwide at specialty foods stores or at amazon.com. Get creative: Use golden whitefish roe ($12 for 2 ounces), available at californiacaviar.com. Save black roe for other uses; it will turn this dip an unappetizing gray color.
3 (1-ounce) slices white bread, crusts removed
1/4 cup whole milk
1/4 cup tarama, carp roe, or caviar
2 tablespoons fresh lemon juice
4 teaspoons finely chopped shallot
3/4 teaspoon minced garlic
1/8 teaspoon sweet or smoked sweet paprika
1/8 teaspoon freshly ground black pepper
1/2 cup olive oil
Additional tarama, carp roe, or caviar
How to Make It
Tear bread into pieces, and place in a small bowl. Drizzle milk over bread, tossing to moisten.
Combine soaked bread, tarama, and next 5 ingredients in a food processor; process until smooth. With processor running, slowly add olive oil through food chute, processing until mixture is mousse-like and fluffy. If too thick, add 2 tablespoons water to thin slightly. Spoon into a bowl; cover and chill at least 1 hour. Top with additional tarama. Serve with pita chips.