This Greek specialty is a thick, creamy mixture made with tarama (pale orange carp roe), lemon juice, milk-soaked breadcrumbs, olive oil and seasonings. Taramasalata is usually served with bread or crackers as an hors d'oeuvre. It may also be used as a dip for crudités.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.