Tarama

Tarama, also called taramosalata (ταραμοσαλάτα) is a classic Greek mezze, especially during Lent. There two types the with or the pink fish eggs. The white one is considered better, but I could only find the pink one. There are also different ways to do it either with bread of potato, I never used potato, probably because my mother didn't use it, and it the taste is stronger with bread.
100gr tarama
1 onion
olive oil (approximately 1 cup)
one or two slices of dry bread
Put the bread to soak in water and then squeeze to remove the water
chop (mash) the onion
put the tarama in a bowl and start mixing pooring slowly the olive oil and lemon juice until it turns into a nice and smooth dip, add the the bread and onion and mix some more. If it is to salty or if the taste is too strong for you add more bread. Also, if you're not used to olive oil taste you can use half corn oil and half olive oil.
Let it cool in the fridge before service and decorate with a small leave parlsey, or an olive (I did not have any left...), eat with pita bread, a nice greek Choriatiki salad