Taramosalata is a meze with a creamy texture mainly consumed in Greece and Cyprus. Taramas is considered to be the Greek caviar and it is made from the eggs of haddock or carp. It is usually served as Taramosalata and it accompanies traditional food during Green Monday as well as ouzo and seafood, 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.