I just joined this group today, so I'm hoping I'm doing this right. I had planned to just "lurk" for a couple of days and get an idea of how this forum works, but I couldn't resist this question. I have been looking for a recipe for the Greek dip, taramasalata that approximates the wonderful dip served by "Le Petit Greek" on Larchmont in Los Angeles. It's heavenly, but the recipes I have tried, all of which use "cod roe," otherwise known as "tarama," just haven't equalled the one at "Le Petit Greek."
Your question renews my excitement about experimenting on this! If I come up with a good one, I will certainly post it - in the meantime, anyone else have a good one?