Bottarga

I don't have a specific suggestion, but you might try looking through some old (medieval to Renaissance) recipes from Italy, England and Spain. I sampled bottarga at a dinner celebrating Francis Bacon--strong flavor is right. Sheesh, I can still taste the stuff!

Bottarga is a bit tricky because the flavor is so strong (like colatura/garum). It's agressive. I'd be thinking about matching it with another seafood like scallops, or skate. Shaving it on pasta remains safe because it does arrive with arrogance and authority. But you could combine a milder fish in there. It "might" work in risotto but that's a challenge. Possibly crab meat in that risotto. Sorry, still trying to think context here...

It's good grated onto soft scrambled eggs.

I think it might taste great on risotto or polenta. Right now, for some reason, I'm craving it in with some sticky rice, maybe a tiny amount in the middle of a Japanese onigiri.