Taramosalata is a
fish roe-based, or in the cheaper versions,
salmon,
dip made by continental
European countries. Famous for coming from
Greece (hence the name, but also known by many other names), this dip is
pink in colour and smooth in
taste.
Made with the freshest pink flesh of the salmon, this dip is also infused with lemon and often a touch of garlic. The mixture also removed the "fishy" taste and smell that can be associated with fish based products.
The result is a tasty, tangy and emminently edible dip.
This dip is usually served as part of a dip platter along with eggplant, tzatziki and aioli and of course, pita bread to sop it all up. Delicious!