Taramasalata

[Zipporah Schumaker]

[Greek] pastas [made] of [fish eggs].

[Becky]

A pinkish paste or dip made from the roe of certain fish, mixed with olive oil and seasoning.

[Becky]

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.