Taramosalata is a Greek specialty we can find also in the Turkish cuisine, and both Turkey and Greece claim the right of having created this recipe. Taramosalata is a Greek word which means “salt fish eggs”. The word also exists in the Turkish language and means “eggs”. It is a kind of creamy sauce, prepared with smoked or fresh fish eggs, soaked bread, olive oil and lemon juice.
There are two versions of taramàs: a pink one and and a white one. The former is simply a taramàs, to which the food colouring agent coming from the insect “Dactylopius coccus” , also known as cochineal, is added, the latter, which is often more expensive, is a plain taramosalata.
This dish is made from potato purè mixed with lemon juice, olive oil and fish eggs, usually eggs of cod, carp or mullets. It is usually served as hors d’oeuvre or as side dish, in Greece there is the tradition that it is eaten on the first day of Lent.
It is often garnished with olives, tomatoes and cucumbers.
