What Greek dip is made from fish roe, olive oil, and lemon?

What Greek dip is made from fish roe, olive oil, and lemon? The answer is taramosalata.

Taramosalata is a creamy Greek meze made from tarama, the salted and cured roe of fish such as cod, carp, or grey mullet. The roe is blended with olive oil and lemon juice, usually with a starchy base of bread or potato to create the dip's characteristic texture.

Traditionally, cooks prepared it with a pestle and mortar, leaving a slightly grainy consistency. Commercial versions are usually smoother, and many are dyed pink, although naturally made taramosalata is often beige or pale cream. It is commonly spread on bread and served alongside other meze.

The dish is especially associated with Clean Monday, the first day of Lent in Greece, when it is eaten with bread, onions, and lemon. It is often confused with tzatziki, but tzatziki is yogurt-based, while taramosalata gets its savory flavor from cured fish roe.