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Giorgos
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« on: February 17, 2008, 11:52:29 AM » |
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It is traditionally made from tarama, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe, particularly cod, have become more common.
The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil are added.
The colour can vary from creamy beige 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.
A similar dip or spread, salata de icre is also common in Romania. It is made with carp roe or herring roe but generally with sunflower or vegetable oil instead of olive oil. It is mass produced and is widely available in grocery shops and supermarkets, as well as being made at home.
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