Taramosalata is a meze with a creamy texture mainly consumed in Greece and Cyprus.
It is usually eaten during periods of fasting (mainly Green Monday),
as it does not contain any dairy products.
Taramas (fish roe) is mixed with olive oil, dry bread, potatoes, onion and lemon.
All the ingredients are mixed well until a smooth, creamy texture.
The taramosalata taste is especially due to the tarama (fish roe).
The colour of the taramosalata is according to the colour of the tarama (fish roe) that is,
either pink or a light beige. In the industrial production, food colouring may also be added.