Which traditional Greek dish is made from salted and cured fishroe mixed with bread crumbs, lemon juice, onions and garlic?
Taramasalata Taramasalata Taramasalata or taramosalata (, from "taramas", from 'fish roe' and "salata", from "salad") is a Greek "meze" made from "tarama", the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe. Traditionally the dish is made with
Roe blini with onion and smetana. Taramá is salted and cured carp or cod roe used to make taramosaláta, a Greek meze consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip. Avgotaraho (αυγοτάραχο) or botargo is the prepared roe of the flathead mullet. Bottarga is primarily the salted and dried roe pouch of the Atlantic bluefin tuna; it can also be prepared with the dried roe pouch of the flathead mullet, even if it is considered of low quality and less tasty. It is used minced for dressing pasta or sliced