Taramasalata
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Taramasalata
A thick, creamy Greek dip made from olive oil, fish roe, breadcrumbs and seasonings. Usually served as mezze dish or as an hors d'oeuvre.
Tarragon ...
Taramasalata - A Greek dip made of olive oil and fish roe with the consistency similar to that of mayonnaise. American versions commonly use salmon, whitefish or carp roe. This is served with raw vegetables and bread or croutons.
Taramasalata is a Greek creamy, salty appetizer made from a compound of salted tarama (mullet roe), lemon juice, milk soaked bread, garlic and olive oil.
Taramasalata - A Greek dish of pureed fish roe and breadcrumbs, sometimes dyed luridly pink
Tarragon - An aromatic herb with an aniseed-like flavour ...
Taramosalata (often misspelled 'taramasalata') is a Greek meze. It is made from tarama, the salted and cured roe of the carp (although cheaper cod roe is often used instead).
tarama = taramo Notes: Greek markets often carry jars of this pink cod roe. It's often used to make taramasalata, which is tarama mixed with a filler (like bread crumbs), oil, and seasonings. Substitutes: bottarga OR smoked cod roe ...
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A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts. Used much like cornstarch. Taramasalata ...
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mullet The name of several unrelated fish; the Mediterranean red mullet is the most distinguished, its liver and roe as prized as its flesh; the American striped and silver mullet, whose roe is used in taramasalata, ...
 See also: Roe, Bread, Fish, Oil, Olive
  
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