Taramasalata

Taramasalata or taramosalata (Greek: ταραμοσαλάτα; From taramás 'fish roe' < Greek: ταραμάς, romanized: taramas + Greek: saláta 'salad') is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) 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. Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is usually very smooth. Taramasalata is usually served as a meze, often with ouzo, as a spread on bread. 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 beige. In Greece, taramasalata is often served on Clean Monday (Καθαρά Δευτέρα, Kathará Deftéra), the first day of Great Lent, with onions and lemon.