Taramosalata is the whipped dip with a base of fish roe (tarama) and either potatoes, bread, or a combination of either and nuts. On Ikaria, there is no one specific recipe; most people make the classic stale-bread-tarama version. My husband makes a mean taramosalata, which is exceedingly creamy thanks to the unabashed use of olive oil. He spikes it with refreshing dill and red peppercorns, definitely not traditional but delicious nevertheless. This is his recipe. Note: In the United States, one typically finds pink tarama, which has been dyed in order to make it more attractive to the consumer. In Greece, both the pink and undyed, white, variety are sold.