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Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

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This is a well-known Greek dip traditionally made from smoked grey mullet roe, but you can also use smoked cod’s roe. I like it a pale creamy salmon-beige colour, although it is often available in a brighter pink. The actual roe, which you may have to order from your fishmonger, is a burgundy-maroon colour and is strong and impossible to eat on its own. Taramasalata is served with bread or pitta, and also goes nicely on a meze with some raw vegetables for dipping. You could serve it alongsi