Travaux Pratique Tarama and Tzatziki

My advisor in France, Ilias, is originally from Greece, and this week he did a 'lab demo' of how make two Greek specialties, tzatziki and tarama. The pictures are on my Flickr site, as a set called MMC Travaux Pratique.
The tzatziki was delicious, although I think they probably don't use fromage blanc in Greece -- I think tzatziki is usually made with plain yogurt. Ilias has issues with industrially manufactured yogurt, though, and he can tell you all sorts of reasons why it's not actually yogurt.
I still think tarama is a little weird. I don't remember seeing it when I was in Greece a few years ago. It's apparently basically cod fish eggs with mashed up bread, olive oil, and lemon juice. It makes a pretty good spread, but it's definitely salty.
The best part was eating with all of my labmates. We all work pretty independently in the lab and it was great to spend the time to have a big lunch together, even if there was no big holiday or occasion to celebrate.