Taramasalata

Taramasalata is a Greek meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet (or even lobster or crab), 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.

Etymology

The name taramasalata is derived from the Greek "taramas" meaning "fish roe" and "salata" meaning "salad".

Ingredients

The primary ingredients in taramasalata are tarama, which is the salted and cured roe of cod, carp, or grey mullet. Other ingredients include olive oil, lemon juice, and a starchy base which can be either bread, potatoes, or almonds. Some variations of the dish may include garlic, spring onions, peppers, or vinegar instead of lemon juice.

Preparation

Taramasalata is traditionally made with a mortar and pestle, beginning with the soaking of the bread in water and then squeezing out the excess liquid. The tarama is then added along with the other ingredients and mixed until a creamy consistency is achieved. It is typically served with bread or vegetables as part of a meze.

Variations

There are many variations of taramasalata, with some recipes including additional ingredients such as garlic, spring onions, or peppers. In Romania, a similar dish is known as Salată de icre, which is made with pike or carp roe.

See also

• List of Greek dishes
• List of dips
• List of condiments
• List of fish dishes

Taramasalata Resources
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