Taramasalata
Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Greek: ταραμάς, romanized: taramas + Greek: saláta 'salad') is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) 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. Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is usually very smooth.