Tarama and Potato Chips

Tarama, short for taramasalata, is Greek in origin, but it’s completely at home on the bar menus of Paris: You’ll find it at Martin, Clamato, even in the grocery store. It’s a spread traditionally made with bread and cod or carp roe, but here in the Pacific Northwest, I can get salty cured salmon roe, or ikura, in great shape and without preservatives, so I use that. The texture of the tarama will vary with the bread you use; you can always add a bit more water and/or oil if t