Taramasalata

Taramasalata, sometimes spelled taramosalata, is a cherished Greek meze that features the salted and cured roe of fish such as cod, carp, or grey mullet. This creamy dip combines the roe with olive oil, lemon juice, and a base of bread, potatoes, or almonds. Some recipes also incorporate garlic, spring onions, peppers, or vinegar. While smoked cod roe can be used, the traditional recipe calls for cured roe. The texture can vary from slightly grainy, when prepared using a pestle and mortar, to a very smooth paste in commercial versions.

Typically served as an appetizer, taramasalata pairs wonderfully with ouzo and is often spread on bread. The color of the dish ranges from creamy beige to pink, depending on the type of roe and any added colorings. High-quality taramasalata is naturally beige, while commercial versions are often dyed pink. In Greece, this dish is especially popular on Clean Monday, the first day of Great Lent, and is traditionally served with onions and lemon.

The name "taramosalata" derives from "tarama" which refers to the salted roe, though it can also refer to the prepared dip. While "taramosalata" reflects its Greek origins, the English spelling "taramasalata" is also widely used.

In Romania and Bulgaria, a similar dish known as "salată de icre" or "roe salad" is popular. This version is typically made with pike or carp roe, sunflower or vegetable oil, and sometimes a thickener like white bread. It is a common grocery store item and can also be made at home, often with the addition of chopped onions. Another Romanian dip, "fasole bătută" or "mashed beans" made with beans, sunflower oil, garlic, and onions, is sometimes referred to as "icre de fasole" or "bean roe."