A creamy pink spread, made from the salted roe of grey mullet or smoked cod and served as an hors d’oeuvre.
It’s a Greek and Turkish speciality and a favourite appetiser – usually served as part of a selection of small meze dishes. 
To serve, tear off bits of bread for dipping, spread it thickly on sliced bread or serve with crisp, raw vegetable dippers
Taramasalata and tzatziki dip with spiced pita crisps
Rolled souffle with taramasalata
Summer wraps with cucumber and taramasalata