Скачать или смотреть Taramasalata (Greek fish roe dip)

Taramasalata is a Greek fish roe salad also known as tarama dip usually made during Lent. Follow this recipe for a creamy, traditional and delicious dip made with bread.
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Written recipe here: https://www.thehungrybites.com/tarama...
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Many of you know this Greek tarama dip as taramasalata, probably because the name comes form tarama which is the fish roe. However, in Greece it's called taramosalata probably because it sounds better to our ears. As with many recipes, every household has it's favorite unique recipe, but there are two basic variations of this dip: one made with bread and one without. This recipe uses bread and it's one of my favorites!
Taramosalata is a dish most often prepared during Lent and it usually accompanies other Lenten foods like Greek brown lentil soup, chickpea soup (Revithada) or even a plate full of homemade falafel. And though you can eat it plain, slathering on a slice of bread is almost obligatory.
Tarama is the roe (microscopic eggs) of either carp, cod or mullet which is preserved with the addition of salt. There are two types available in Greece: white and pink Tarama. White tarama is the best quality fish roe, it is undyed and (from what I've heard) it may be difficult to find in many countries. Pink tarama has had color added to it (I really don't know the reason, probably some people find it more appetizing that why) and it can also contain other additives, so it's not 100% fish roe and salt.