Taramasalata or taramosalata Greek from taramas, ââ¬Ëfish roeââ¬â¢ and salata, ââ¬Ësaladââ¬â¢ Turkish: tarama from Italian: insalata is a Greek meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet bottarga mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod`s roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod`s roe.
Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is commonly blended to a very smooth paste. Taramasalata is usually eaten as a meze, a dip for bread or raw vegetables. The colour can vary from creamy beige to pink, depending on the type of roe and colourings used. Most taramasalata sold commercially is dyed pink, but high quality taramasalata is always beige in colour. In Greece, taramasalata is associated with Clean Monday
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