Tarama
Sign in to saveTaramasalata or taramosalata (; from 'fish roe' < + Greek: '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. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod roe.
Key facts
- Prepared food.name
- Taramasalata
- Prepared food.image
- Taramosalata01.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- A plate of taramasalata with garnishes
- Prepared food.country
- Greece
- Prepared food.main_ingredient
- Tarama (salted and cured roe of cod or carp), bread crumbs or mashed potatoes, lemon juice or vinegar, olive oil
- Prepared food.course
- Meze
- Prepared food.type
- Spread
via Wikipedia infobox
Article
4 sectionsContents
- Etymology
- {{Lang|ro|Salată de icre}}
- See also
- References
Taramasalata or taramosalata (; from 'fish roe' < + Greek: '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. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod roe.
Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is usually very smooth.