Tarama, or also known as Taramosalata is typical Greek dip made from the salted and cured roe (caviar) of carp.
It’s pronounced pink color originates from the color of the roe.
The roe is blended with olive oil, grated onion, lemon juice and bread until it reaches a mayonnaise-like consistency.
It is best eaten as a dip with pita bread.