One of my favourite dishes that I love making as it is very easy and quick to make and with a few ingredients that I have always at home. Serve it in the beginning of a meal with a little Tsipouro. 

It is just a little meze type thing, like a mayonnaise but instead of a hen's egg it has fish eggs inside. In a way it works just the same and also spoils just the same so you need to be a bit careful while making it. 

All the ones I had tried in the past were not to my taste... usually they were made with bread or potatoes, they were thick and not light at all.
And then one day I found myself at the Travolta restaurant I have told you about. 

There I had the best taramasalata ever. And I tried to replicate it. After many tries I succeeded in making the best one ever. For that I had to find out all the secrets of making it and found out a lot. For instance in the beginning they were making it using a mortar and pestle so it came out very grainy as the bread or potatoes could not be smooth enough that way. 
Afterwards people started using a blender and that improved things a bit but still it was a bit blunt. So by removing ingredients I was able to accomplish simplicity. 

So.. all you need to find is good ingredients and you will end up with an amazing taste. I found that using olive oil gave it a strong taste that would class with the light fishy taste. A simple an light grape seed oil or any other light oil is sufficient. 
Also it needs something acidy so I use either lemon or lime juice. Lime works best I think. 

I serve it on crackers usually with some fruit like fig jam or actual figs or grapes, what ever is in season. Also smearing the cracker with a tiny bit of fig jam does the trick. Usually I would add another crunchy level by adding some poppy seeds or black sesame... all work well... 
So here is the recipe!