Hi, Glenda. This is the recipe I have for Taramasalata. Don't know if it's like what you've been having:
TARAMASALATA (8 servings)
3 slices white bread
3 TBL bottled tarama (carp roe)
2 TBL lemon juice
1/2 cup olive oil
1/4 cup chopped green onions

Trim crusts from the bread & soak the slices in cold water. Squeeze the bread thoroughly.
Place the tarama & lemon juice in the bowl of a processor & break the bread into the mixture. Pulse on & off until thoroughly blended. Add the oil gradually. The mixture should thicken to the consistency of thick mayo. Stir in the green onions. Serve as a dip in the center of a slad tray ringed w/slices of green pepper, tomatoes, cucumbers & olives or serve w/buttered toast.~~Craig Claiborne