Where Does Taramasalata Originate From?
Taramosalata originated in Greece. It is a Greek meze usually made from tarama, salted and cured roe of the carp. Blends based on other forms of roe especially cod have become more common these days. The roe is mixed with garlic, onions, olive oil and lemon juice. Milk, cream, bread crumbs and even gelatine are sometimes added to the mixture. Depending on the type of roe used, the colour varies from orange to pink. It can also be found in white colour but is very expensive. It is produced without food colouring. A huge amount of Taramasalata produced could be a bright pink in colour due to the addition of food colouring. Taramasalata is usually eaten as a dip, with raw vegetables or pita bread.
