Taramosalata

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This article is about the Greek food; for the village in Okinawa, see Tarama, Okinawa

Taramosalata, often misspelled 'taramasalata'^[1] is a Greek meze. It is traditionally made from tarama, the salted and cured roe of the carp, though blends based on other forms of fish roe, particularly cod, have become more common.

The roe is mixed with lemon juice, onions, garlic, and olive oil. Bread crumbs, milk, cream and even gelatine are sometimes added.

The colour can vary from orange to pink, depending on the type of roe used. Mass-produced taramosalata can often be a bright pink colour due to the addition of food colouring.

It is usually eaten as a dip, with bread or raw vegetables.

[edit] References

1. ^ even in the 1998 Collins New English Dictionary!